Presentation
Location
Vins de France are made by blending several different grape varieties. This diversity results in wines rich in flavour and colour, reflecting the richness of the French terroir.
Winemaking
Destemming and crushing of the grapes. Alcoholic fermentation at controlled temperature using selected yeasts, with around 2 weeks on skins to provide a supple wine. Ageing in stainless-steel and concrete tanks.
Varietals
Merlot : 60%
Cabernet sauvignon : 40%
Cabernet sauvignon : 40%
Advice
Taste profile
Rouge fruité gourmand
Tasting
Vivid red colour of medium depth. Supple and fruity on the palate. A pleasant, simple wine.
Food pairings
Serve at between 16 and 18°C. Can be enjoyed throughout the meal.
