Description
GENERAL INFORMATION
Anjou Villages 2017.
Variety: Cabernet Franc (100%), vines aged 30 years on average.
Terroir: Layers of gray-black shale.
Yield: 38 hectoliters/hectare
L’Ancrie – 2017
Winemaking: Upon arrival, the harvest is de-stemmed then macerated for 4 weeks. Pressed pneumatically and then put in oak barrels for 15 months for malo-lactic fermentation. Blended and bottled: November 12th, 2018. Without filtration and no added sulfates.
Service: Serve at 12-14 degrees Celcius. Food pairing: Red meats, cheeses and game.
Analyses: Alcohol: 13.13% Vol // Acidity tot: 4.04 gr/l // Acidity Vol: 0.70 gr/l // Free S02: Not detectable (natural) // Total S02: Not detectable (natural).
