Garnet colour noticeably evolved; a nose of candied red fruits (cherry) but also fresh fruits such as the Burlat cherry; A palate with a fresh attack, of candied cherry and garrigue, ample with a slightly bitter touch on the finish giving freshness<\/p>\n
GRAPE VARIETY<\/strong> : Old vine (70 years old) of Cabernet Franc 100% from massal selection.<\/p>\n TERROIR<\/strong> : Clay-limestone from the Upper Turonian with the presence of numerous pebbles (parakeets) which allow a great thermal reverberation throughout the vegetative cycle of the vine.<\/p>\n VINIFICATION AND AGEING<\/strong> : The VITICULTURE<\/strong> : worked rols; no chemical fertilizers; search for beautiful, healthy bunches (simple Guyot pruning, aeration by doubling, thinning, leaf removal, etc.).<\/p>\n TASTING NOTES<\/strong> : Significantly evolved garnet colour; a nose of candied red fruits (cherry) but also fresh fruits such as the Burlat cherry; A palate with a fresh attack, of candied cherry and garrigue, ample with a slightly bitter touch on the finish giving freshness.<\/p>\n CELLARING<\/strong> : it is advisable to wait 3 to 4 years after the harvest to taste this wine. Red wine for laying down (15 years).<\/p>\n FOOD & WINE PAIRING<\/strong> : to be decanted at around 17\u00b0 C and served with grilled meats, soft cheeses for immediate pleasure.<\/p>\n","protected":false},"excerpt":{"rendered":" Franck Bimont<\/strong> is the talent of a simple man. He lets the vine express itself freely, brings out the specificity of each vintage and creates expressive, elegant and appreciated wines. In the Loire Valley, Le Domaine des Guyons is located in the heart of southern Saumur, in the charming village of Puy Notre Dame A Mecca of Saumur, Le Puy Notre Dame is a concentrate of talented winemakers including Franck Bimont at Domaine des Guyons.
\n vinification is done in small concrete vats that are not thermo-regulated and without the addition of inputs. Destemmed harvest with long maceration (30 days) without punching down.
\nThe end of alcoholic fermentation and malolactic fermentation takes place in barrels. Ageing lasts between 18 and 24 months with regular topping-up. Residual sugars and alcohol: 2g\/l and 13% Vol.<\/p>\n
\nOn this 19-hectare estate in one piece, the vines have an average age of 50 years and grow on Turonian-type soils.
\nThe limestone brings this freshness and finesse to the wine but also the tufa has allowed the construction of huge cellars allowing the wine to improve quietly.
\nFranck Bimont creates a range of very expressive wines with great elegance.<\/p>\n","protected":false},"featured_media":14336,"template":"","meta":{"inline_featured_image":false},"product_brand":[],"product_cat":[334,345,343,333],"product_tag":[374,376,391],"class_list":{"0":"post-10177","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-anjou-en","7":"product_cat-organic-wines","8":"product_cat-red-wines","9":"product_cat-wines","10":"product_tag-cheese","11":"product_tag-goats-cheese-en","12":"product_tag-poultry-and-grilled-meats","13":"product_shipping_class-bottle","15":"first","16":"instock","17":"featured","18":"taxable","19":"shipping-taxable","20":"purchasable","21":"product-type-simple"},"yoast_head":"\n