Coteaux d’Ancenis

AOP/AOC by decree dated 27th August 1973, amended 7th December 2011

Vineyard

Location The Coteaux d’Ancenis  vineyards  lie  on both  sides   of   the   Loire   to   the   East of Nantes, mainly   across   27 communes in the  Loire-Atlantique  and  Maine et Loire departments.

Vineyard area 160 ha.

Soils Predominantly mica schists and greenstone

Climate Temperate oceanic, with significantly less rainfall than the majority of the Nantes vineyard.

 

Wine

Average annual production over the last 5 years 7,400 hl, broken down as follows
– Red: 2,600 hl,
– Rosé: 2,000 hl,
– White: 2,800 hl.

Base yield 50 hl/ha for whites and 60 hl/ ha for reds and rosés.

Grape varieties
Rosés and reds: Gamay Noir. Whites: Single varietal Pinot (in Brem).
Whites: Chenin, Chardonnay, with Grolleau Gris in Brem and Sauvignon in Vix.

 

Tasting Notes

Whites Fresh and light.

Rosés Light and fruity.

Reds These mirror the variet.als chosen for the final blend

In the Mareuil region, the dominant varieties (Gamay, Pinot Noir, Cabernet Franc and Négrette) make fruity, easy-drinking wines.The low-trained vines in the Brem region produce fresh, saline whites, full of minerality. In the south east, the Chantonnay, Vix and Pissotte vineyards produce white, red and rosé wines from the same grape varieties as as the other regions, with the addition of Sauvignon Blanc in the Vix vineyards.

Serve at: 8 – 12°C

 

Food Pairings

Whites
All types of fish or seafood including shellfish, oysters, prawns etc.
Reds
Local specialities such as pot au feu, black- leg chicken, Challans duck or any roasted meat.
Rosés
Simple, traditional recipes such as Vendée ham with white beans, rabbit pâté and grilled meats.