The wines of Domaine la Guillaumerie

Take a look at our range of red wine from DOMAINE LA GUILLAUMERIE . Click on the following link nous contacter for more details.

ANJOU GAMAY

 Grapes: Gamay.

Terroir : Beautiful terroir of green sanstone to schistose soil.

Harvest : Only by hand.

Process :  All bunch grape fermentation, aging in tank.

Aroma and flavour: Light ruby colour ; red fruits, strawberries, raspberries ; round and supple mouth with a spicy finish.

Food pairing: Cold meats, pâté , cold buffet , pizzas, feuilletés, vegetables pie, toignon pie, peper steak , grilled ham, sausages,...

Service temperature : 12 to 14°.

Aging: To be drunk on the fruit in its youth.

 

Technical specifications sheet - Anjou GamayTechnical specifications sheet - Anjou Gamay (106.76 Ko)

ANJOU ROUGE

Grapes: Cabernet Franc.

Terroir: Beautiful terroir of altered green to crimson schistose soils.

Harvest: Only by hand.

Process : Destemmed grapes fermentation ; aging in tank.

Aroma and flavour : Ruby colour ; cherry and blackcurrant nose ; round in mouth with soft tannins.

Food pairing: Rost chicken, steak with fried chips, veal kidneys, grilled tuna, grandmother rabbit, bacon lentil, basque piperade, hamburger, camembert,...

Service temperature : 14 to 16°.

Aging: To be drunk in its youth or after 2 or 3 years.

 

Technical specifications sheet - Anjou RougeTechnical specifications sheet - Anjou Rouge (110.15 Ko)

ANJOU VILLAGES

Grapes: Cabernet Franc.

Terroirs: Beautiful terroirs of green to crimson altered schists, sometimes with bench of phtanite or quartz.

Harvest: Only by hand.

Process: Destemmed grapes fermentation ; aging in tank.

Aroma and flavour: Deep ruby colour ;  black fruit and black currant bud on the nose ; well balanced in mouth with blackcurrant and blackberries, soft tannins in finish.

Food pairing: Pork ribs, Lamb leg, feathered games (quails, ring-dove,  pheasant,...), roast red meat, duck breast, Brie, Neufchatel,...

Service temperature: 16 to 18°.

Aging: 3 to 5 years in your cellar.

 

Technical specifications sheet - Anjou VillagesTechnical specifications sheet - Anjou Villages (119.18 Ko)

ANJOU VILLAGE BRISSAC "Clos de Souvigné"

 

Grapes: Cabernet Franc.

Terroirs: Beautiful terroirs of green to crimson altered schists, with bench of phtanite or quartz.

Harvest: Only by hand.

Process: Destemmed grapes fermentation, aging in oak barrel.

Aroma and flavour: Deep ruby colour ; blackcurrant and vanilla notes ; good structure and long finish.

Food pairing: Grilled Tbone, stew mutton, game (deer, wild boar,...), stuffed turkey,...

Service temperature: 16 to 18°.

Aging: 3 to 5 years in your cellar.

 

Technical specifications sheet - Clos de SouvignéTechnical specifications sheet - Clos de Souvigné (108.53 Ko)