The wines of Domaine la Guillaumerie
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 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 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 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 Souvigné (108.53 Ko)