King Kong 2021 - Raisin a Plume

King Kong  - Raisin a Plume 

King Kong by Raisin a Plume is a red wine that comes from a blend of Melon de Bourgogne and Gamay. Vinified and aged only in steel. A delicious wine, which will impress you with its smoothness and versatility. Buy two bottles, drink the first immediately, the second after a year, when it has gained more integrity and softness. It is also recommended to drink it slightly chilled..

Service

We taste it at a temperature of 14/16° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairing

Excellent with two nice entrecote to make on the plate, for a quick practical lunch, but super succulent, especially if accompanied by two glasses of King Kong.

Winery:  Raisin a Plume

ALe Raisin à Plume is a company located in Oudon, a small town located about thirty kilometers from Nantes, in the Loire. The company sign bears grape feathers that symbolize the lightness and freshness of the wines that are produced, all played on the character of gluttony. The winery was founded in 2014 by Jacques Février, sommelier and lover of natural wines, after an apprenticeship with the big names in natural wine, from the Australian Anton Van Klopper of Lucy Margaux, to Paul Gillet in Alsace, to Noella Morantin, in the Loire. Its vineyards extend for a total of 6 hectares, rooted on rocky soils characterized by schist and gneiss, where they work according to the cycle of the seasons. The plants are followed throughout the whole year: manual pruning, chessboarding, topping, gluing, hoeing and manual harvesting. The only treatments, based on copper, sulphur, clay and plant extracts, are aimed at counteracting the presence of cryptogamic fungi. the cultivated varieties are those typical of the area such as Melon de Bourgogne, Sauvignon Blanc, Pinot Gris, Gamay, Cabernet Franc, and the rare Abouriou. With concern for the expression of the terroir, in the cellar Jacques does not add any oenological product to the grape must, does not correct the acidity of the wines, and does not add selected yeasts. This way of working the land, the grapes and the wine is based on respect for nature and has as its objectives ecological sustainability and the maximum pleasure of those who taste the wine.