Nose: Raspberry, red currant, apple, grapefruit, black pepper The palate is dry and taut, a crisp acidity frames the red berry fruit and lends tension to its creamy mid-palate. There’s a mineral undertone that reinforces its Loire terroir, and a hint of brioche on the finish from lees aging. Pairing: Suitable for appetizers of raw or marinated meat, as well as berry desserts. Varietal: Gamay (50%), Pineau d'Aunis (25%), Grolleau (25%)
