Definition: anjou coteaux de la loire aoc

Soils: an integral part of the "Anjou Noir" region, the area covers approximately 40 hectares in the south-east of the Armorican Massif (schist), with shallow brown soils.

Climate: the terroirs defined by this AOC correspond to well-exposed, well-ventilated hillsides that promote early vegetation growth and allow for overripe harvests, even those affected by noble rot.

The wine

Annual production: approximately 1,000 hl.

Basic yield: 38 hl/ha.

Grape varieties: Chenin Blanc (Pineau de la Loire).

Main cultivation practices: Density of 4,500 to 5,000 vines/ha. Double Guyot pruning with 2 x 3 buds or goblet pruning with 3 x 2 buds.

Technical constraints: Manual harvesting by successive sorting of overripe grapes with high concentration, whether or not due to noble rot.

Tasting

Sensory characteristics: Intense colour, golden yellow with green highlights, evolving to old gold with amber highlights. Subtle, aromatic, exotic nose.

These soft to mellow white wines are more supple and airy than those of the Coteaux du Layon (but some winegrowers seek maximum concentration). The balance is round on the attack and quite lively on the finish.

Serving temperature: 6-8°C

Ageing potential: 2 to 8 years for medium-bodied wines. Over 15 years for the most concentrated wines.

Saumur is considered the pearl of Anjou, famous for its sparkling wines. Rosé still accounts for 45% of production, although it is in decline. The main grape variety is Chenin Blanc, but Cabernet Franc, Gamay and Grolleau are also found, producing famous red wines such as Saumur-Champigny, Bourgueil and Chinon. The Anjou appellation includes: full-bodied reds made from Cabernet Franc, delicious when drunk young; famous rosés, light and slightly sweet, sometimes sold en primeur; whites of all styles, always made from a minimum of 80% Chenin Blanc; and finally, sparkling wines made using the Champagne method, which are fairly light.