Anjou > Coteaux du Layon Villages

Coteaux du Layon Villages

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Appellations Coteaux du Layon, Coteaux du Layon “Villages”

These regions are dedicated exclusively to the production of sweet white wines. While delicious when released, they can age from five years to many decades.


Location: This appellation covers 27 townships and one village in Maine et Loire alongside the Layon, a small tributary of the Loire. Six townships and one village stand out: Beaulieu-sur-Layon, Faye-d’Anjou, Rablay-sur-Layon, Rochefort-sur-Loire, Saint-Aubin-de-Luigné, Saint-Lambert-du-Lattay, and the village of Chaume.

Surface Area:

  • Coteaux du Layon: Approximately 1,200hectares / 2,965 acres
  • Communal Coteaux du Layon: Approximately 420 hectares / 1,038 acres

Soil: Vineyards are planted on schist and sandstone terraces of the Massif Armoricain and on brown, shallow Anjou Noir soil (eroded mother rock). 

Climate: The region has a particularly dry, temperate maritime climate. The well-exposed and well-ventilated hillside sites stimulate early vine growth and enable the regular harvesting of very ripe grapes.


Annual Production: 

  • Coteaux du Layon: Approximately 39,000hl / 1,030,271 gallons
  • Communal Coteaux du Layon: Approximately 6,500 hl / 171,712 gallons


  • 35 hl/ha Coteaux du Layon
  • 30 hl/ha Communal Coteaux du Layon

Grape Variety: 

  • Chenin Blanc (aka Pineau de Loire)

Growing/Production Practices: Density 4,500 vines/hectare with double 2×3 eye Guyot 3×2 gobelet pruning.

Technical Constraints: Multiple manual harvest passes are carried out to selectively pick over-ripened grapes presenting high sugar concentrations, whether or not due to noble rot.

Tasting Notes

  • Appearance: Deep gold with hints of green, developing into old gold with auburn accents with maturity
  • Nose: Intense, complex aromas of acacia flower, honey, lemongrass and candied fruit
  • Flavors: Round and full in the mouth, occasionally unctuous yet balanced with fresh acidity and delightful fruit flavors

Food Pairings

  • Roasted pears with blue cheese
  • Nectarine almond frangipane tart
  • Warm plum cake