Cassis and raspberry mingling with the classic currant-leaf, herb and graphite coolness and freshness of the Cabernet Franc grape variety, all woven together by the silkiest of gossamer-fine tannins. Classic and cool herbal aromas with blackcurrants, oak, cream and brambly fruit and lively acidity combine in a wine that is ready to drink.

An emblematic property of Anjou, the Château de Fesles and its wine estate were built in the 11th century at the top of the 4th highest point in the Loire Valley. Its exceptional geographical position as well as its proximity to the Layon river allow it to produce wines with a distinguished and complex character.

This wine is fermented in a mixture of whole clusters and crushed fruit in stainless steel tanks, to retain fresh fruit characteristics.

It’s at its best served at 14–16ºC, serve it with the likes of antipasti, charcuterie, beef carpaccio, pink lamb cutlets, rabbit stew with olives, seared tuna steaks, ratatouille, or roast pancetta-wrapped asparagus with shavings of Parmesan. You could try it with goat's cheese, too.