Anatole loves Cabernet Franc despite the high standards it requires. In sub-maturity it develops its varietal aromas (vegetable, green pepper...) and in over-maturity, it will give way to slightly heavy black fruit compote aromas. Harvested at just maturity, Cabernet will keep its freshness thanks to the natural acidity of the grape and thus find a good balance of sugar (alcohol), acid, tannins, fruits.
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The king of Loire grape varieties then needs to be worked with engineering precision to express all its finesse. For Anatole, macerations must be slow and cold to let the aromas infuse and thus maintain the entire aromatic spectrum of polyphenols.
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Maintaining a low temperature also makes it possible to avoid any risk of developing Brettanomyces and bacteria.