Saumur Rouge La Butte Rouge

Grape variety Cabernet franc

Soil The terroir is characterised by alluvial formations, stony, with red reflections, on a clay subsoil which allows a superb maturation of the Cabernet franc and tannins of character.

Vinification Monitoring of maturity by berry tasting. Harvesting of grapes with ripe fruit aromatic profiles. Fermentation in temperature-controlled vats (23-24°C). Light daily pumping over during the first third of the alcoholic fermentation, as well as a fairly long maceration (16 days). Malolactic fermentation in our troglodyte cellars.