Anjou Rouge Enlevement 2023 Clos des Treilles

Anjou Rouge Enlèvement 2023

Producer

Nicolas Reau, Anjou, Loire

Vinification and Aging

Fermented entirely in stainless steel to preserve freshness and varietal purity. Then aged for one year in used barriques (second to fifth fill), which add complexity without overpowering, keeping the vibrant natural acidity intact.

Tasting Notes

On the nose, it opens with juicy and vinous aromas. On the palate, it shows an electrifying acidity that makes the sip lively and fresh. Intense and vibrant, with a slim but firm structure that makes your tongue snap and stimulates the palate. Perfect for lovers of young, bright reds.

Food Pairing

Pairs wonderfully with grilled red meats, rustic roasts, and aged cheeses. Ideal for those seeking an energetic wine to enjoy with bold and flavorful dishes. Serve at 16°-18°C.

Technical Sheet

• Vintage: 2023

• Region: Anjou, Loire

• Grape: Not specified

• Alcohol content: Not specified

• Format: 0.75 l

• Serving temperature: 16°-18°C

• Pairing: Red meats, roasts, aged cheeses

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Clos des Treilles: a return to the land in the heart of Anjou

Clos des Treilles was born from the dream of Nicolas Reau, a visionary winemaker who, after a career as a pianist, chose to leave music behind to fully devote himself to wine. Nestled in the heart of Anjou, within the Loire Valley vineyards, this domaine embodies charm and biodiversity. Nicolas bought his first plots in 1998 and started vinifying in 2002 with a clear goal: to craft pure, uncompromising wines that express the soul of each unique parcel. His working philosophy blends peasant tradition, independent spirit, and an artistic sensitivity that shines through every bottle.

A living vineyard: nature, biodiversity, and absolute respect

Clos des Treilles is run with total respect for nature. Nicolas works with certified organic farming, no herbicides or pesticides, and careful manual labour that protects soil integrity. The vines, rooted in clay-limestone soils, are mainly old plots of Chenin Blanc, Cabernet Franc, and Gamay, thriving thanks to the Loire’s temperate climate. Biodiversity is safeguarded through hedgerows, wildflowers, and beneficial insects, while yields are kept deliberately low to produce healthy, concentrated grapes that mirror their unique terroir.

In the cellar: no tricks, only time as an ally

In the cellar, the approach is just as radical: natural winemaking, spontaneous fermentations with only native yeasts, no fining or filtration, and minimal to no added sulphur in some cuvées. Nicolas uses steel, concrete, and wood vats, choosing the best vessel for each wine to highlight its true character. The wines are alive, vibrant, sometimes unpredictable but always authentic: they capture Anjou in its purest form, with freshness, minerality, and a drinkability that never fails to charm.