AOC Rosé de Loire wines are produced within the AOC Anjou and Saumur area of production. These vineyards cover an area of 900 hectares and produce around 35000 bottles of wine annually. Some AOC Rosé de la Loire wines are also produced from the Touraine area, although quantities produced are quite small.
The Rosé de la Loire appellation was first awarded in 1974 for wines made from a minimum 30% Cabernet franc and/or Sauvignon, with or without the addition of Grolleau, Gamay, Cot and Pineau d'Aunis.
Rosé de Loire wines are characteristic of the grape variety used in their production and of the terroir from which they originate.
They are clean, light and very refreshing with dominant fruit aromas. The average yield is 60 hectolitres/hectare.

This wine is obtained with the vat-bleeding technique from Anjou rouge. It is an elegant dry rosé, with delicate aromas, and obviously a beautiful summer wine.

It is sufficiently structured to accompany a number of seasoned dishes and even fried fish.

It is a wine to be enjoyed under a barrel-vault on a hot, lazy afternoon.

- Tasting note, 3/6/02, by Damien Boudeau, our in-house oenologist.
AOC Rosé de Loire La Primaudière 2001

EYE : The robe is pink to salmon-pink and is very glittering.
NOSE : Freshness is quite obvious to the nose. Notes of red berries (redcurrant and blackcurrant) and red fruits (strawberry and raspberry) mingle with the delicate vegetal nuances of Cabernet.
MOUTH : The attack is supple and balanced. A fleshy, complex body can be enjoyed after some intermediate floral notes. Length is ensured with suppleness.
BEST SERVED : at 13-15°c, with aperitive, grilled meat or fish, summer salads, and, possibly, desserts with fruit.

This Appellation also derives from the richest red wine bleedings. Fementation is carried out in order to save the last sugars of the grapes.

This ensures a delicate wine whose light sweetness underlines the floral fruitiness without any alteration to its outline.