Anjou > Anjou Villages

Anjou Villages

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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.

Technical requirements
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.


Tasting Notes

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


Food Pairings

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.

Aging potential

Most Anjou-Villages wines are at their best after 4-6 years.