La Sirène Rouge
Victor Rousse founded the Domaine La Sirène Rouge in August 2020, after completing his studies. Today, he manages around 4 hectares of vines in the Chinon appellation, where he practices organic farming and natural winemaking, limiting the use of inputs as much as possible to preserve soil biodiversity.
The main grape varieties used by Victor for his wines are Cabernet Franc and Chenin. Particular attention is paid to respecting the life of the soil, promoting an ecological balance through practices such as hedge planting and careful management of grass cover.
The name La Sirène Rouge evokes the specific terroir of Les Galuches, characterized by sand and gravel soils on the banks of the Loire, where small pebbles polished by the river abound. The Cabernet Franc vines, around forty years old, are harvested by hand, then de-stemmed in Victor's winery.
After a short maceration and delicate extraction to preserve the fruity aromas of the Cabernet Franc, the wine is aged in concrete tanks for 6 to 12 months. Victor favors the use of indigenous yeasts and avoids the addition of inputs throughout the winemaking process.
The main grape varieties used by Victor for his wines are Cabernet Franc and Chenin. Particular attention is paid to respecting the life of the soil, promoting an ecological balance through practices such as hedge planting and careful management of grass cover.
The name La Sirène Rouge evokes the specific terroir of Les Galuches, characterized by sand and gravel soils on the banks of the Loire, where small pebbles polished by the river abound. The Cabernet Franc vines, around forty years old, are harvested by hand, then de-stemmed in Victor's winery.
After a short maceration and delicate extraction to preserve the fruity aromas of the Cabernet Franc, the wine is aged in concrete tanks for 6 to 12 months. Victor favors the use of indigenous yeasts and avoids the addition of inputs throughout the winemaking process.
