Winery La Ferme du PlateauȎvin
Red wine
This wine is a blend of 2 varietals which are the Grolleau and the Gamay noir.
This wine generally goes well with beef
Wine flavors and olphactive analysis
On the nose the Ȏvin of Winery La Ferme du Plateau in the region of Vin de France often reveals types of flavors of red fruit, strawberries or mushroom and sometimes also flavors of earth, microbio or spices.
Food and wine pairings with Ȏvin
Pairings that work perfectly with Ȏvin
Original food and wine pairings with Ȏvin
The Ȏvin of Winery La Ferme du Plateau matches generally quite well with dishes of beef such as recipes of braised beef with guinness.
Details and technical informations about Winery La Ferme du Plateau's Ȏvin.
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 Ȏvin from Winery La Ferme du Plateau are 2016, 2015
Informations about the Winery La Ferme du Plateau
The Winery La Ferme du Plateau is one of of the world's greatest estates. It offers 5 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
