Domaine des Sables Verts Glouglou
A.B.V. 12.5%
Made with the grape Cabernet Franc in the Loire appellation of Saumur Champigny, this is soft and smooth, with a crisp finish. ‘Glou Glou’ means ‘Glug Glug’ and you’ll see why, if you buy a bottle or two of this beauty.
The grapes were hand-harvested and transferred into vats by gravity where they underwent a short maceration for three days, to produce a fresh and approachable wine, without vegetal characters. Fermentation took place using wild yeasts in stainless-steel tanks. After five months in tank, the wine was bottled without fining.
A.B.V. 12.5%
Made with the grape Cabernet Franc in the Loire appellation of Saumur Champigny, this is soft and smooth, with a crisp finish. ‘Glou Glou’ means ‘Glug Glug’ and you’ll see why, if you buy a bottle or two of this beauty.
The grapes were hand-harvested and transferred into vats by gravity where they underwent a short maceration for three days, to produce a fresh and approachable wine, without vegetal characters. Fermentation took place using wild yeasts in stainless-steel tanks. After five months in tank, the wine was bottled without fining.
A.B.V. 12.5%
Made with the grape Cabernet Franc in the Loire appellation of Saumur Champigny, this is soft and smooth, with a crisp finish. ‘Glou Glou’ means ‘Glug Glug’ and you’ll see why, if you buy a bottle or two of this beauty.
The grapes were hand-harvested and transferred into vats by gravity where they underwent a short maceration for three days, to produce a fresh and approachable wine, without vegetal characters. Fermentation took place using wild yeasts in stainless-steel tanks. After five months in tank, the wine was bottled without fining.
A.B.V. 12.5%
Made with the grape Cabernet Franc in the Loire appellation of Saumur Champigny, this is soft and smooth, with a crisp finish. ‘Glou Glou’ means ‘Glug Glug’ and you’ll see why, if you buy a bottle or two of this beauty.
The grapes were hand-harvested and transferred into vats by gravity where they underwent a short maceration for three days, to produce a fresh and approachable wine, without vegetal characters. Fermentation took place using wild yeasts in stainless-steel tanks. After five months in tank, the wine was bottled without fining.