VDF Ramuncho

Caroline Gimenez
A juicy, free-spirited red from the Loire, crafted by Caroline Gimenez, a winemaker who works her vines with care and keeps things refreshingly natural. The grapes are hand-picked from parcels rooted in sand, clay and flint, soils that bring lift and a lovely sense of place. Vinification is gentle: whole bunches, native yeasts, minimal handling and barely a touch of sulphur, so the fruit does the talking. Expect crunchy red berries, a floral edge and silky, supple tannins. Pour it slightly chilled alongside charcuterie, roast chicken or a lazy afternoon with friends. Easy to love, hard to put down.
30.94 € incl tax

-5% for 6 identical bottles

6 in stock

Wine name: VDF Ramuncho

Vintage: 2025

Producer: Caroline Gimenez

Grape varieties: Cabernet Sauvignon and Cabernet Franc (roughly 50% / 50%, proportions adjusted each year according to the harvest)

Region: Loire

Appellation: Vin de France

Type of winemaking: Natural winemaking, hand-harvested whole bunches, spontaneous fermentation with indigenous yeasts, no added sulphur (or a minimal dose at bottling), no fining and no filtration, ageing in stainless steel tanks and old barrels for a few months

Maceration: Semi-carbonic maceration lasting around 10 to 15 days, with gentle infusion and very few pump-overs to keep the fruit intact

Colour: Bright ruby red with purple highlights, slightly hazy due to the absence of filtration

Bouquet: Raspberry, blackcurrant and crunchy red cherry, with a touch of violet, pepper and fresh green leaf typical of the Cabernets

Palate: Juicy and lively attack, silky tannins, bright acidity and a thirst-quenching red-fruit finish with a light peppery note

Alcohol content: Around 12% vol.

Soils: Clay-limestone and sandy-gravelly soils over schist and tuffeau subsoil

Farming: Organic farming, worked by hand, no synthetic inputs, ploughing of the soils and grass cover between the rows

Ageing potential: 3 to 5 years, best enjoyed within its first three years for its freshness

Food pairing: Charcuterie board, roast poultry, grilled lamb chops, vegetable tart, soft cheeses and summer barbecue dishes

Serving temperature: 14 to 16°C, ideally after a short chill