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Le Rouge-Gorge, meaning red robin, is a medium-bodied yet fresh red made from 97% Pineau d’Aunis (from 35-45 year old vines) and 3% Gamay. The grapes are sourced from the Coteaux du Loir appellation and are harvested at 25 hl/ha from soils consisting of clay, flint and tuffeau (limestone). The vineyards are not treated but are simply ploughed and turned periodically.
Vinification consists of blending free run and press juice followed by one month in vat for alcoholic fermentation. Malolactic fermentation occurs in one to two year old barrels followed by an additional 18 months of age before release. The resulting wine has a tension of bright and juicy red fruits with a remarkable density and creaminess on the palate.