BAGATELLE

Designation

AOC SAUMUR

Tasting comment

Red carmine color , fresh raspberry and blackberry perfumes. The attack on the palate is crisp and full of freshness. The tannins are soft , little present and silky. Persistence is short.
This is THE cuvee of the Manoir de la Tete Rouge and this is what one must expect from a Saumur, delicate and simple.

Food & wine pairing

Cod brandade
Chicken-Fritters
Black pudding with fried apple
Small plateau between friends…

Tasting

Serve between 12 and 14°

No decanting

Can be kept between 4 and 6 years

Production

18900
Bottles

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In organic culture since 1998 , Biodynamics since 2010
100% CABERNET FRANC
Manual harvest of 6 plots
30% of the Jurassic
60% limestone clay of the Turonian
10% gravelly silt

Vines aged 15 to 30 years, pruned in alternating Guyot-Poussard, the grass between rows is natural. The earthing-up is done in February and then removed in April. Maintenances under the ranks are done in lace interceps during the summer period.

Biodynamic preparations :
1 500 Maria Thun in late autumn before the winter solstice
1 or 2 horn dung 500 in the spring
1 horn silica 501 after closure of the cluster.

Winemaking

Maceration of 3 weeks in infusion without yeasting, without chaptalization and without additives. Maturing in sulfurless concrete vats until bottling in May.
Addition of 25 to 30 mg of sulfur to the bottling.