Anjou > Anjou


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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.

Surface Area:

  • 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).


Annual Production:

  • 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

Grape Varieties:

  • 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.

Tasting Notes


  • 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

Food Pairings

  • 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.