Anjou

The AOCAnjou appellation area 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 were awarded their AOC by decree on December 31, 1957.

The total surface area of the Anjou vineyard is 1,100 hectares, and comprises two distinct regions: Anjou noir, situated on dark schist soils (southeastern edge of the Massif Armoricain), which is the largest area, and Anjou blanc, covering the white soils resulting from the alteration of the chalk (tuffeau) at the southwestern end of the Paris basin, which is very small in surface area. The climate is temperate oceanic, but rather dry, with relatively small temperature variations.

The grape varieties used for Anjou wines are Chenin (minimum 80%), Sauvignon and Chardonnay, which give the wine its deep golden yellow color. Most AOC Anjou wines are ready to drink within two to three years. Fresh and aromatic, they are floral and spring-like. Occasionally, they surprise with their richness and mineral opulence, as in the case of Château de la Roulerie and Château de la Guimonière.

The Anjou Villages appellation area covers 43 communes in Maine-et-Loire and 3 in Deux-Sèvres. The delimited area encompasses the AOC Coteaux du Layon, Anjou Coteaux de la Loire, Savennières and certain neighboring communes. This terroir corresponds to a selection of soils included in the Anjou AOC. The healthiest, earliest-ripening soils with good exposure have been selected for the delimited area. The AOC Anjou Villages was granted by decree on October 14, 1987.

Anjou Villages wines are made from Cabernet Franc and Cabernet Sauvignon, which gives them their deep ruby color. Most blossom after 8 to 10 years of cellaring. Deep and intense, full-bodied and fleshy, it reveals the full expression of Cabernet grapes ripened on schist soils. Very fine Anjou Villages are offered by Château Princé and Château de Fesles.