Anjou > Anjou
This important appellation dates its winegrowing influence back over 1,000 years. Today it is best known for its fruity rosé and red wines.
Location:This appellation covers 128 communes in Maine-et-Loire, 14 in Deux Sèvres, and 9 in Vienne. It also includes a number of subregional and communal AOC.
- Red: 1,400 hectares / 3,459 acres (plus 320 hectares / 791 acres of Anjou Gamay)
- White: 900 hectares / 2,224 acres
- Anjou Pétillant/Anjou Mousseux Sparkling: 80 hectares / 198 acres
Soil:The appellation comprises two distinct regions: “Anjou Noir” on dark schist soil on the southeast edge of the Massif Armoricain that covers the wides area. “Anjou Blanc,” with white limestone chalk soils, covers a much smaller area.
Climate: Anjou has a temperate maritime climate that is mainly dry, with a narrow variation in temperature, known as the proverbial douceur angevine (Anjou sweetness).
- Red: 70,000 hl / 1,849,204 gallons
- White: 45,000 hl / 1,188,774 gallons
- Fine sparkling wines: 3,500 hl / 92,460 gallons
- 60 hl/ha
- Red: Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis, Gamay
- White: Chenin Blanc (80% minimum), Sauvignon Blanc, Chardonnay
Growing/Production Practices: Density 4-5,000 vines/hectare. Single or double Guyot pruning is used.
- Appearance: Pale yellow to gold
- Nose: Soft stone fruit, especially apricot, honey or white flowers
- Flavors: Refreshing and dry with fresh fruit and mineral notes and crisp acidity
- Appearance: Bright ruby red
- Nose: Notes of red berries and violets
- Flavors: Medium-bodied with fresh fruit flavors and fine tannins
- Pair red Anjou with stuffed mushrooms or peppers.
- White Anjou is a wonderful partner for savory tarts and grilled fish.
- Sparkling Anjou complements charcuterie and appetizers, as well as fruity desserts.