Domaine la Guillaumerie EARL

La Liaumerie, 49190 Rochefort sur Loire
France

Hall map

ProWein 2019 hall map (Hall 11): stand B61

Fairground map

ProWein 2019 fairground map: Hall 11

Contact

HANSE FREDERIC

Phone
+33(0)651031054

Email
domainelaguillaumerie@gmail.com

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter

Exporter

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Wines from Europe
  • 01.01.05  Wines from France
  • 01.01.05.16  Wines from Val de Loire
  • 02  SPARKLING WINES
  • 02.07  Quality sparkling wine/Sekt with origin
  • 02.07.02  Cremant

Our products

Product category: Cremant

CREMANT DE LOIRE BLANC BRUT

Grape:  Chenin
Harvest
: Only by hand, in cases.
Process: Traditional method with a second fermentation in bottle like a Champagne ; aging on its lees for a minimum of twenty four months.
Secondary fermentation: 9 grams.
Aroma and flavour: Pale yellow with fine bubbles ; fruity pear-apple aromas. Fresh and elegant finish on compote notes.
Food pairing: As an aperitif with salted appetizers. Also, well match with Seafood and shell fish. With a dessert like an apple crumble or an apricot tart.
Service temperature: 6 to 8°.

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Product category: Cremant

CREMANT DE LOIRE ROSE BRUT

Grape: 100% Grolleau.
Terroir: Beautiful terroir of altered schists with bench of phtanite and quartz.
Harvest: Only by hand, in cases.
Process: Traditional method with a second fermentation in bottle like a Champagne ; aging on its lees for a minimum of twenty months.
Secondary fermentation: 9 grams.
Aroma and flavour: Pale pink with fine bubbles ; red fruits and crushed strawberries ; finely structured, pure classical style.
Food pairing: As an aperitif with sweet appetizer. Fresh prawn, Sushi. With a dessert like a Strawberry tart, chocolate cheesecake, fruit salad.
Service temperature: 6 to 8°.

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Product category: Wines from Val de Loire

ANJOU ROUGE

Grape: 100% Cabernet franc.
Terroir: Beautiful terroir of altered green to crimson schistose soils.
Harvest: Only by hand.
Process: Destemmed grapes fermentation ; aging in tank.
Aroma and flavour: Ruby colour ; cherry and blackcurrant nose ; round in mouth with soft tannins.
Food pairing: Rost chicken, steak with fried chips, veal kidneys, grilled tuna, grandmother rabbit, bacon lentil, basque piperade, hamburger, camembert, ...
Service temperature: 14 to 16°.
Aging: To be drunk in its youth or after 2 or 3 years.

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Product category: Wines from Val de Loire

ANJOU BLANC

Grape: 100% Chenin.
Terroir: Beautiful terroir of green to crimson altered schists.
Harvest: Only by hand.
Process: Direct press ; aging on the lees, partly in oak.
Aroma and flavour: Gold yellow ; apricot and citrus nose, discrete vanilla note. Well balanced acidity with mineral overtones, fresh and long finish.
Food pairing: Scallops – Jacques, mussels, shellfish and sea food, veal stew, pork tenderloin fillet, chicken (Angevine way), fish with butter sauce, mimolette, Saint Nectaire, …
Service temperature: 8 to 10°.
Aging: Taste it in its youth or after several years in your cellar.

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Product category: Wines from Val de Loire

ROSE D'ANJOU

Grapes: 50% Grolleau ; 50% Gamay.
Terroir: Beautiful terroir of altered schists.
Harvest: Only by hand.
Process: Direct press ; aging in tank.
Aroma and flavour: Pink to light red ; strawberries and currant on nose ; fruity and spicy with a smooth sensation due to residual sugar.
Food pairing: Melon, artichokes, fried fish, salad bar, barbecue, mushrooms risotto, cherry clafoutis, strawberry pie, ...
Service temperature: 8 to 12°.
Aging: To be drunk in its youth.

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Product category: Wines from Val de Loire

COTEAUX DU LAYON

Cuvée: Rochefort.
Grape: 100% Chenin.
Terroir: Beautiful terroir of green to grey sometimes crimson schist soils.
Harvest: Only by hand to select the best grapes ; in successive "tries", depending on the noble rot evolution and concentration maturity.
Process: Very slow press all bunches, aging in tank on the lees.
Aroma and flavour: Yellow tint ; honey, citrus and exotic fruit ; sugar and acidity very well balanced for this digest wine.
Food pairing: Aperitif, fouace, melon, quail with grapes, duck with orange, duck breast with honey, blue cheese (Roquefort, Bleu d'Auvergne, ...), roasted pineapple, apricot pie, tarte tatin, chocolate pancakes, ...
Service temperature: 8 to 10°.
Aging: Easy to drink in its youth even if you can forget it several years in your cellar.

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Company news

Date

Topic

Download

Nov 20, 2018

AWARDS ON ANJOU RED AND WHITE

ANJOU RED 2017: 2 stars in GUIDE HACHETTE 2019. Bronze medal at Ligers
ANJOU WHITE 2017 : present in GUIDE HACHETTE 2019. Gold medal at international competition in Lyon

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About us

Company data

Sales volume

< 1 Mio US $

Export content

max. 10%

Number of employees

1-19

Foundation

2013

Company information as a PDF file