Anjou > Anjou Villages
AOP/AOC by decree dated 14th October 1987, amended September 9th 2011
Location The appellation area extends across 43 communes in Maine-et-Loire and 3 in Deux-Sèvres. The area encompasses the AOC Coteaux du Layon, Anjou Coteaux de la Loire and Savennières appellations as well as some neighbouring communes.
Vineyard area 170 ha.
History The terroir comprises a selection of plots from within the Anjou AOC. The best soils, earliest plots and those with good exposure have been retained within the designated area
Soils Essentially schist, possibly topped with gravel formations in places.
Climate Temperate oceanic.
Average annual production over the last 5 years 6,900 hl.
Base yielsd 55 hl/ha.
Varietals Cabernet Franc, Cabernet Sauvignon.
Main growing practices
Minimum density: 4,100 vines per hectare. Pruning: Single or double guyot.
Wines may not be bottled until they have undergone a period of aging in the spring, or from the 1st of September in the year following harvest.
Appearance Deep ruby-red in colour
Nose Elegant notes of red fruits and flowers, notably iris and violet, developing more complex aromas of black fruit and forest- floor.
Palate Full and rounded, can be fresh, with fine tannins.
Serve at 16-17°C
Pairs beautifully with red mseat, or meat dishes in sauce such as Tournedos Rossini, braised veal shank, veal liver casserole or mushrooms in red wine sauce; also roast duck or stuffed goose.
Most Anjou-Villages wines are at their best after 4-6 years.