Tête de Linotte Rosé d'Anjou

Tête de Linotte Rosé d’Anjou


  • Following the biodiversity inventory made by a group of winegrowers on their plots, they have created a range of organic wines with the idea of bringing attention to a protected and highly sympathetic species indigenous to this region in the Loire Valley: the melodious Linnet (Linotte in French).
  • Made from organically grown grapes

Varietal Composition: Gamay & Grolleau

Elaboration: Direct pressing of the juices under nitrogen to keep all the aromatic potential and fruit of the grapes. Fermentation occurs in temperature-controlled stainless steel tanks. Fermentation by a selected yeast between 14 and 16°C for 2 weeks. Maturing on fine lees up to 15 days before bottling.

Tasting Notes: Beautiful pale-candy pink in color, it is a tender and fruity wine with peach aromas dominating. Very good balance between acidity and sweetness. Think nectarine.




The story began in 1872, in Saint Hilaire Saint Florent, near Saumur. The wine merchant and producer Albert Bescombes built up a set of skills and expertise which proved to be unique in the world of wine, and quickly rose to prominence in the Loire Valley and around the world. Over the years, the company expanded its presence in the wine region through historic partnerships, some of which with winemakers who had been in the region for generations. Albert Bescombes champions a proud local history, a historic building, passionate men and women, and the experience to produce wines from the finest appellations in the Loire.

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