Pas Rouge is light red wine with a ruby color. With spicy, fresh red fruits and floral notes, this wine pairs well with roasted pork and harvest vegetables. This wine is true descriptor of terroir.
In Clisson, a medieval town cradled by the charm of Sèvre and La Moine, with Italian architecture, in the heart of the Muscadet Sèvre et Maine appellation, it is here that an estate has continued its history for 9 generations. The two brothers, Stéphane and Vincent are passionate about their work, being producers of organic wines. They develop a variety of Muscadet by the method of maturing on lees from a few months to 3 years and more for their Clisson cru, but also white and red grape varieties, and even some with bubbles.
They are currently working to maintain the balance of life in the soil and vines. They are convinced that the quality, complexity and richness of a wine are obtained by understanding nature and working everyday in the vines.
Around the vineyard, Stéphane and Vincent have started to set up hedge plantations, as well as bat and chickadee nesting boxes. This technique has two essential roles: to provide food, refuge and reproduction of wild fauna and to protect crops from bad weather or hot weather by reducing soil erosion.
Over the years, their eyes have turned to healthier cultivation methods for their health, your health and for the ecosystem. They want to ensure the protection of the biodiversity of the soil and the vine, guaranteeing the expression and the purity of the terroir in their wines.
All of their vineyards are cultivated in Organic Agriculture and certified by ECOCERT since 2010. The logical continuation of their philosophy is that of responsible and sustainable agriculture by producing organic wines that tell great stories.
Winery/Producer: Domaine des Cognettes - Stéphane and Vincent Perraud
Grape(s): 100% Gamay Noir
Style: Red, dry
Origin: Clisson, Val de Loire, France
Vinification: Grapes are hand-harvested and sorted in the vineyard. Pressing in whole bunches. Maceration in vats for 12 days, 70% destemmed and the rest in whole bunches. Free-run and press juices are combined. The alcoholic and malolactic fermentation are carried out in vats with indigenous yeasts and bacteria, no enzymage or inputs apart from a reduced use of sulphites.
Aging: Aged in stainless steel.
% ABV: 12.5%