Anjou

TheAnjou AOC appellation covers 128 communes in Maine-et-Loire, 14 in Deux-Sèvres, and 9 in Vienne. This regional AOC encompasses numerous sub-regional and communal AOCs. Anjou wines obtained their AOC status by decree on December 31, 1957.

The total area of the Anjou vineyards is 1,100 hectares and comprises two distinct regions: Anjou Noir, located on dark schist soils (southeastern edge of the Armorican Massif), which is the largest area, and Anjou Blanc, covering the white soils resulting from the weathering of chalk (tuffeau) at the southwestern end of the Paris Basin, which is very small in size. The climate is temperate oceanic, but rather dry, with fairly small temperature variations.

The grape varieties used for Anjou wines are Chenin, at a minimum of 80%, Sauvignon, and Chardonnay, which give the wine its deep golden yellow color. Most AOC Anjou wines reach their peak in two to three years. Fresh and aromatic, they are floral and spring-like. Sometimes they surprise with their richness and mineral opulence, as is the case with the wines produced by Château de la Roulerie and Château de la Guimonière.

The Anjou Villages appellation covers 43 communes in Maine-et-Loire and three in Deux-Sèvres. The defined area encompasses the AOCs of Coteaux du Layon, Anjou Coteaux de la Loire, Savennières, and certain neighboring communes. This terroir corresponds to a selection of land within the Anjou AOC. The healthiest, earliest-ripening soils with good exposure have been selected within the defined area. The Anjou Villages AOC was granted by a decree dated October 14, 1987.

Anjou Villages wines are made from Cabernet Franc and Cabernet Sauvignon, which give them their deep ruby color. Most of them reach their peak after 8 to 10 years of aging. Deep and intense, full-bodied and fleshy, they reveal the full expression of Cabernet grape varieties ripened on schist soils. Château Princé and Château de Fesles offer some very fine Anjou Villages wines.