Tete de lard Cabernet Franc (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region

    Loire Valley

  • Sub-Region


  • Grape

    Cabernet Franc

  • Farming Method

    BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More

  • Food Pairing

    Mushroom risottoChickenSausages

  • ABV


  • Vegan Friendly


Manoir de La Tete Rouge is located in Anjou in the Loire Valley.  Since 1998, the vineyard has been cultivated and certified by ECOCERT in Organic farming and since 2010 in Biodynamic farming by BIODYVIN.  They work with forgotten grape varieties such as Pineau d’Aunis,  practice agroforestry and strive to minimize their impact on the environment.  Revitalizing authenticity is an integral part of their estate’s culture. The entire Manoir de la Tête Rouge team are passionate about this benevolent approach to viticulture and winemaking. 
Their philosophy is resolutely opposed to production-driven and standardized oenology. Their wines are an expression and reflection of the terroir. 

Tasting Notes

Deeply pigmented, garnet red colour with some notes of extract and naturally occurring sediment hinting at minimal intervention winemaking.  Ripe plum, wet wool, savoury, underbrush notes. The palate is medium to full bodied, juicy and fresh with good density. The tannins are present grainy without astringency. The texture is chalky and the finish is long.  This Cabernet Franc really shines when paired with dishes containing fresh herbs like tarragon, fennel and rosemary; roasted chicken, lamb chops or herby grain salads are a few suggestions.   


Organic Cabernet Franc from the AOC Saumur Puy Notre Dame.  The grapes grow on Turonian clay-limestone and are hand harvested.  Wild fermentation with 6 week maceration and no additions during fermentation.  The wines ages for 12 months in French oak barrels of 300 liters, aged 10 to 15 years, then 4 months in mass in concrete vats. A small amount of sulfites are added just before bottling in the Spring following aging.

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