Anjou > Bonnezeaux


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AOP/AOC by decree dated 6th November 1951, amended 24th October 2011



Location The Bonnezeaux appellation lies wit’hin a small part of a single commune – Thouarcé – on the right bank of the Layon, across three south-facing slopes.

Vineyard area 80 ha.

History, soils and climate Bonnezeaux is recognised as a leading appellation. Its soils have developed over sandstone schists with quartz and pthanite lodes. These steep, south- facing slopes and the outstanding thermal properties of the shallow soils encourage early development and over-ripe harvests.



Average production over the last 5 years 1,600 hl.

Base yield 25 hl/ha.
Varietal Chenin Blanc.
Growing practices Minimum planting density: 4,000 vines per hectare. Pruning: Double guyot 2×3 bud, gobelet 3×2 bud or mixed.

Technical requirements: Manual harvests in successive passes, selecting only overripe grapes with good concentration, with or without noble rot. Production conditions monitored on-plot.


Tasting Notes

Appearance Intensely coloured; soft gold, developing coppery highlights over time.

Nose Younger wines show a distinctly grapey flavor; as they age, Bonnezeaux wines develop notes of acacia, verbena and orange peel before reaching    an    extraordinary    level     of aromatic complexity with notes of ripe quince, cooked apricot, caramel and tropical fruit and an underlying layer of spice.

Palate Luscious and powerful with a robust, full body, giving these sweet wines a perfect balance of richness and vibrancy

Serve at 8 – 10°C. Decant wines less than 5 years old.

Food Pairings

As an aperitif, with pan-fried foie gras or foie gras terrine; shellfish and fish in  creamy sauces; blue cheese; desserts with  pears or almonds.

Aging potential

From 10 years minimum to an indefinite period for a good vintage.