# La Chaussée Rouge (2025)

- **Producer:** Domaine de La Grange aux Belles
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc, Cabernet Sauvignon, Grolleau
- **Region:** Loire, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** redcurrant, raspberry, strawberry, black pepper

## About this wine

Domaine de La Grange aux Belles was founded in 2004 by Marc Houtin, Julien Bresteau, and Gérald Peau in Soulaines-sur-Aubance, within the Anjou area of the Loire Valley. The estate covers 15 hectares of certified organic and biodynamically farmed vineyards located primarily on black schist soils. The cuvée name 'La Chaussée Rouge' translates to 'The Red Causeway' and refers to a historic vineyard site that served as a battleground during the 18th-century War of the Vendée. Inspired by the light, aromatic red wines of Jura, the winemakers created this cuvée to offer a vibrant, ultra-drinkable expression of Anjou red grapes.

## Interesting facts

- The wine's name references an 18th-century battlefield from the War of the Vendée.
- Winemaker Marc Houtin humorously aims to make 'Poulsard in Anjou' with this cuvée.
- Vines grow on ancient black schist soils in the Coteaux de l'Aubance area.

## Food pairing

This vibrant natural red wine features high refreshing acidity, supple low tannins, and expressive red berry fruit. It pairs wonderfully with light meats, cured charcuterie, tomato-based dishes, and mild cheeses that rely on lively acidity to cut through fat without overpowering the delicate body.

## Wine making process

The grapes are hand-harvested from 40+ year-old vines into small 20 kg crates with strict sorting in the vineyard. Fermentation takes place using 100% whole clusters and native yeasts in stainless steel and fiberglass vats. The juice undergoes a brief carbonic maceration lasting 8 to 10 days to accentuate red fruit expression and suppress aggressive tannins. After pressing, both free-run and press juices are blended and aged for six months in inert vats without oak contact. The wine is bottled unfined and unfiltered with minimal sulfur added.