Château du BuissonVieilles Vignes Rosé d'Anjou
Pink wine
This wine is a blend of 2 varietals which are the Grolleau and the Gamay noir.
This wine generally goes well with beef
Food and wine pairings with Vieilles Vignes Rosé d'Anjou
Pairings that work perfectly with Vieilles Vignes Rosé d'Anjou
Original food and wine pairings with Vieilles Vignes Rosé d'Anjou
The Vieilles Vignes Rosé d'Anjou of Château du Buisson matches generally quite well with dishes of beef such as recipes of rosbeef casserole mamie.
Details and technical informations about Château du Buisson's Vieilles Vignes Rosé d'Anjou.
Discover the grape variety: Grolleau
Vibrant and fruity rosés with a pale salmon colour, a tender palate and fresh acidity, on aromas of strawberry, raspberry, redcurrant, candy and spring flowers. Light and thirst-quenching finish. Star of Rosé d'Anjou AOC (a pleasing off-dry rosé) and backbone of Loire and Touraine rosés. Occasionally vinified as light reds and sparkling rosés. Native Loire grape from Anjou and Touraine, once the most widely planted variety in Anjou before Cabernet Franc.
Last vintages of this wine
The best vintages of Vieilles Vignes Rosé d'Anjou from Château du Buisson are 2013
Informations about the Château du Buisson
The Château du Buisson is one of of the world's greatest estates. It offers 1 wines for sale in the of Rosé d'Anjou to come and discover on site or to buy online.
The wine region of Rosé d'Anjou
Iconic tender rosé from the south bank of the Anjou Loire: signature dominant Grolleau blended with Cabernet Franc, Cabernet Sauvignon, Gamay, Côt and Pineau d'Aunis — friendly off-dry rosés with vibrant aromas of strawberry, raspberry, redcurrant, violet and English candy touches. Robe from pale to intense pink, tender perfumed palate balancing roundness and freshness. Direct pressing or short maceration preserves finesse. Accessible quaffable everyday summer AOC.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
