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Domaine des Forges SCEA Vignoble Branchereau

Le Clos des Forges, 49190 Saint Aubin De Luigne
France
Telephone +33 2 41783356
Fax +33 2 41786751
cb@domainedesforges.net

This company is co-exhibitor of
Food'Loire Chambre Régionale d'Agriculture des Pays de la Loire

Hall map

ProWein 2020 hall map (Hall 11): stand E141

Fairground map

ProWein 2020 fairground map: Hall 11

Contact

Séverine & Stéphane BRANCHEREAU

Winegrower

6 lieu dit les barres
49190 SAINT AUBIN DE LUIGNÉ - VAL DU LAYON
France

Phone
0033241783356

Email
cb@domainedesforges.net

Import-/Exportguide

Exhibitor Categories

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Our products

Product category: wines from Val de Loire/Centre

Anjou Villages "Les 3 C" 2018

Description: Named after the estate's three Cs: Claude, the Grandpa, and Corentin and Camille, the grandchildren. This wine is made from our best terroirs on the high plateaux of Saint-Aubin-de- Luigné.
Grape variety: 80 % Cabernet Franc and 20 % Cabernet Sauvignon, proportions vary by vintage. Soil: The soil is made up of ochre green to grey-black shale, tending to sandy clay on the surface.
Winemaking: The grapes are harvested by hand once they are fully ripe. They are separated from the stalks and left to macerate for over 20 days. 3C is made from press juice, obtained by gentle bladder pressing. The wine is fermented and then aged for a year in 400l barrels in our air- conditioned storehouse.
Food pairings: Drink with red meat (entrecôte steak or rib of beef), game and strong cheeses.
Keeping qualities: Keep for 6 to 8 years.
Tasting notes:
This wine has a deep red colour. The nose is a combination of intense aromas of very ripe, almost cooked, fruit and spicier notes. It is full-bodied and generous in the mouth, and promises to be a great vin de garde. Serve at around 16°C.

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Product category: wines from Val de Loire/Centre

Quarts de Chaume Grand Cru

Location : During the Middle Ages, the Seignior was entitled to half of the wines produced in Chaume village. Obviously, he chose the best barrels, which then gave their name to this appellation. Today it produces legendary white wines to universal acclaim. Around twenty producers share a tiny area of some 42 hectares. The vineyards face due south on a steep bank above the Layon. The mists encourage the growth of the mysterious Botrytis cinerea fungus, which makes the skin of the grape permeable so that the water evaporates and the sugar concentrates. These are ideal conditions for the vines.
Soil : Clay and pebbles. Yield: Less than 17Hl per hectare.
Winemaking : The grapes are harvested manually in three or four successive passes. Sections of botrytised or passerillaged grapes only are collected, depending on the vintage. The grapes are pressed gently using a bladder press. The wine is fermented and aged for a year in 400l oak barrels in our temperature-controlled barrel storehouse.
Tasting notes : An intense yellow colour with hints of gold. The nose has notes of raisins and dried fruits. In the mouth, it is powerful, concentrated, fat and infinitely complex. This is a very well- balanced wine with the potential to age for several years. Serve at 8 to 10°C, ideally decanted 2 to 3 hours in advance.
Food pairings : Ideal as an aperitif with spiced foie gras canapés and miniature blue cheese and pear open sandwiches, with chicory leaves spread with Fourme d’Ambert cheese or with semi-cooked or pan-fried foie gras. Avoid pairing with very sweet desserts. Best drunk with tart rhubarb or apricot desserts, caramelised exotic fruits or more powerful, spicy desserts based on bitter chocolate or cinnamon.
Try with bitter chocolate and orange peel crispy cake. An excellent wine to guard jealously or share!

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Product category: wines from Val de Loire/Centre

Cabernet d'Anjou

Description : Cabernet d’Anjou AOC designated by decree on 14 November 1936.
Location : The Cabernet d’Anjou and AOC Anjou appellation areas overlap. This is an off-dry rosé made from Cabernet Franc and Cabernet Sauvignon grape varieties.
Soil : Shale and clay.
Winemaking : Cabernet is a red grape with white juice. The colour comes from the skin of the grape, and is obtained by macerating for 18 to 36 hours. Fermentation is blocked using cross-flow filtration before all the sugars ferment. This produces an off-dry rosé. Filtration removes all the yeast and bacteria which could restart fermentation and limits the need for added sulphites.
Tasting notes : Notes of small red fruits (strawberry and redcurrant), rose and English sweets, with fresh end notes of mint and white pepper. Gentle rosés are deliciously indulgent wines, round and smooth with a liveliness which balances the mellowness and refreshes the finish.
Serving temperature : 6 – 8°C. Potential for laying down: Should be drunk during the first few years, but the most generous vintages can offer surprises for several decades.
Pairing with food : Enjoy at any time of day. Serve as an aperitif or with cold meats. The perfect partner for gizzard salad or duck fillet. Alternatively, serve with dessert: hot strawberries in syrup or nougat glacé with raspberry coulis. Pair with exotic food, such as spring rolls, or spicy food – couscous, tagine, merguez sausages, etc.

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Product category: wines from Val de Loire/Centre

Savennières Roche aux Moines

Location : This small AOC covers less than 30 hectares. It is located on actual rocky spurs above the Loire.

Grape variety : This terroir brings out the best of Chenin Blanc’s mineral complexity. Terroir: Sandstone shale, volcanic seams and wind-blown sand.

Winemaking : The grapes are harvested manually, by two or three successive passes in the vineyard to collect grapes which are golden or where noble rot is starting. Botrytis makes the wines fatter and fuller. Temperature-controlled fermentation brings out the best of the Chenin’s aromatic character. Partial malolactic fermentation. Aged meticulously on the lees with batonnage in 400-litre barrels for around 11 months.

Characteristics : This full-bodied, rounded wine has good minerality. It is perfect with river fish in beurre blanc sauce, white pudding with truffles, scallops, veal blanquette and more generally white meats served with cream and mushroom sauces. Serve at 12°C.

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Product category: wines from Val de Loire/Centre

Coteaux du Layon 1er Cru Chaume

Location: The Chaume AOC is a tiny enclave of 78 hectares within Coteaux du Layon. It was recognised by decree on 21 February 2007. (See the article on the Premier Cru Chaume appellation process online.) The wines come from designated plots around Hameau de Chaume, and fall within Rochefort-sur-Loire. The appellation decree limits the yield to a maximum of 25Hℓ per hectare.

Grape variety: Chenin, harvested when it is over-ripe.

Terroir: Sandstone shale, quartz and puddingstone on a carboniferous subsoil. The terroirs are on hillsides, making for excellent concentration.

Winemaking: The grapes are harvested in passes collecting small sections of the bunches. The grapes are pressed gently using a bladder press. Alcoholic fermentation is controlled by adjusting the temperature and the wine is aged in tanks and barrels.

Tasting notes: A dried fruit nose with notes of toasted almonds. In the mouth, a good intensity with candied fruit aromas accompanied by the typical honey notes we expect from this appellation.

Pairings: Ideal as an aperitif, or with foie gras or blue cheese canapés. Serve before dessert, ideally spiced or tangy flavours based on cinnamon, orange peel or bitter chocolate. Avoid pairing with very sweet desserts.

Drinking: Drink within the first 4 years. A 3 to 4 year dumb period follows (avoid drinking during this time, or decant well in advance). Open aged 8 or more years to experience the tertiary aromas. Keep for 15 to 20 years.

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Product category: wines from Val de Loire/Centre

Anjou Blanc "L'Audace"

Soil : Silt and clay shale. Harvested within Saint-Aubin-de-Luigné village. Southern Loire.

Grape variety : 100% Chenin. (Classic Anjou Blanc is generally an assemblage of 80% Chenin and 20% Chardonnay or Sauvignon.)

Winemaking : This wine is produced using the new Anjou Blanc method which has been in place since 2000. The plots to be used for this appellation are chosen in advance, and a precise schedule of work is carried out on the vines: they are cut back hard, disbudded and green harvested leaving only 6 to 8 bunches per trunk. Leaves are removed manually in late June or early July on the side where the sun rises so that the grapes are exposed to the sun gradually to reach perfect maturity. The grapes are harvested just as Botrytis starts to grow, at a stage of maturity known as “Poil de Lièvre” (hare fur, when the grape is covered in small black dots.) Botrytis makes the wines fatter and fuller bodied. Grapes are harvested manually in three or four passes, as the bunches ripen at different rates.
Alcoholic fermentation is followed by partial malolactic fermentation and the wine is aged for 11 months in 400l barrels on fine lees with regular batonnage. It is bottled in mid-September.

Drinking : You will be impressed by the maturity of the Chenin in this wine. It is a dark golden- yellow colour. This appellation is a worthy match for the best white wines. Delicious enjoyed with shellfish, starters, fish, white meats or alternatively as an aperitif.

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Product category: wines from Val de Loire/Centre

Savennières " Le Moulin du Gué"

Savennières “Le Moulin du Gué” from Domaine des Forges

Location : A close located on the plateaux at Savennières. Opposite Moulin du Gué.

Grape variety : This terroir brings out the best of Chenin Blanc’s mineral complexity. Terroir: Shale and wind-blown sand.

Winemaking : The grapes are harvested manually, by two or three successive passes in the vineyard to collect grapes which are golden or where noble rot is starting. Botrytis makes the wines fatter and fuller. Temperature-controlled fermentation brings out the best of the Chenin’s aromatic character. Partial malolactic fermentation. Aged meticulously on the lees with batonnage in 400-litre barrels for around 11 months.

Characteristics : This full-bodied, rounded wine has good minerality. Ideal decanted and served cool with scallops, river fish, white pudding with truffle and white meats.

Keeping qualities : Drink young while fruity within 4 years or wait for tertiary aromas to develop after 8 to 10 years.

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Product category: wines from Val de Loire/Centre

Savennières "Le Clos du Papillon"

Location : This butterfly-shaped close is shared between 3 owners. It is located 400m from Moulin du Gué. It is further up the hillside, on more pebbly soil with volcanic rock.

Grape variety : This terroir brings out the best of Chenin Blanc’s mineral complexity.

Terroir : Sandstone and volcanic shale.

Winemaking : The grapes are harvested manually, by two or three successive passes in the vineyard to collect grapes which are golden or where noble rot is starting. Botrytis makes the wines fatter and more full bodied. Temperature-controlled fermentation brings out the best of the Chenin’s aromatic character. Partial malolactic fermentation. Aged meticulously on the lees with batonnage in 400-litre barrels for around 11 months.

Characteristics : This full-bodied, rounded wine has good minerality. Ideal decanted and served cool with scallops, river fish, white pudding with truffle and white meats.

Keeping qualities : Drink young while fruity within 4 years or wait for tertiary aromas to develop after 8 to 10 years.

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Product category: wines from Val de Loire/Centre

Cépage Sauvignon IGP Val de loire

Sauvignon Vin de Pays Val de Loire

Appellation : Sauvignon Vin de Pays Val de Loire.

Grape variety : Sauvignon

Soil : Altered grey-black sandstone shale, often psammitic with coal veins. This soil gives medium vigour, a very early vine and good to excellent maturity.

Average age of vines: Over 25 years.

Work on the vines: Between every other row of vines, the soil is worked and grass grows. All vines are disbudded and completely suckered.

Winemaking : At low temperatures in a temperature-controlled tank. Aged on fine lees.

Aromas : Sauvignon is known for its blackcurrant aromas.

Tip : Drink young, aged 1 to 18 months maximum. Ideal as an aperitif or with starters, oysters, fish, shellfish, etc.

Serve very cool at 8 to 10°C

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Product category: wines from Val de Loire/Centre

Anjou Rouge "Poil de Lièvre"

Location : Le Poil de Lièvre was originally the name on the land registry plan of a plot on the hills
of Saint-Aubin-de-Luigné. With its animal character, this wine certainly lives up to its name!

Grape variety : Cabernet Franc and Cabernet Sauvignon.

Soil : The soil is composed of shale, red sandstone and quartz.

Winemaking : Grapes are harvested manually when they are very ripe. They are separated from the stalks and allowed to macerate for 10 to 15 days. The free-run juice is collected and the press juice, obtained by gentle bladder pressing, is reincorporated. The wine is fermented and aged in a temperature-controlled tank.

Tasting notes : The wine boasts a deep red colour with a red fruit perfume blended with occasional ripe fruit and spice aromas. In the mouth, this wine has more character and is fuller bodied than the basic Anjou Rouge.

Serve at around 14°C.

Food pairings : Perfect with white meats, red meats and cheeses.

Keeping qualities: Keep for 5 to 6 years.

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Product category: wines from Val de Loire/Centre

Coteaux du Layon Saint Aubin

Location : Saint-Aubin-de-Luigné lies between the Loire to the north and the Layon to the south. It
is an excellent terroir known as “the pearl of the Layon”.

Grape variety : Chenin, harvested when it is over-ripe. Terroir: Shale, quartz on clay and sand. Average age of vines: over 40 years.

Winemaking : Saint-Aubin harvests manually, by successive passes of grapes as noble rot begins. The grapes are pressed gently using a bladder press. Alcoholic fermentation is controlled by adjusting the temperature and the wine is aged in tanks.

Tasting notes : A nose of fresh citrus (grapefruit) and more exotic notes, including pineapple. Well- balanced in the mouth, where dried fruits dominate (apricots, figs, dates, etc.).

Pairings : Ideal as an aperitif, or with foie gras or blue cheese canapés. Serve before dessert, ideally spiced or tangy flavours based on cinnamon, orange peel or bitter chocolate. Avoid pairing with very sweet desserts.

Keeping qualities : Coteaux du Layon are very good vins de garde. Excellent drunk young while fruity (during the first 3 years). Be aware of the dumb period. Depending on the vintage, these wines are generally less aromatic 4 to 8 years after they are made. Hide them at the back of the cellar until they open up!

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About us

Company details

Family Estate Since 1890 - 5th génération of Wine grower.

20 km south of Angers .
Between Paris and Bordeaux


Coordonnées GPS

Latitude : 47.325144
Longitude : -0.66401

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