A.O.C./A.O.P.
the appellation covers 188 towns and villages (southern half of the Maine-et-Loire department, some of Vienne and Deux-Sèvres). This vast area can be roughly divided into two different soil series: the first type, in the Armorican mountain range, is clayey shale or Silurian slate, and the second, in the Paris basin, is limestone and sandy clay. The various areas are referred to as ‘black’, ‘blue’ and ‘white’ Anjou.
Grape varieties: Vins rouges : cabernet franc, cabernet-sauvignon, pineau d'Aunis . Vins blancs secs et doux : chenin, chardonnay, sauvignon
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the reds are made from Cabernet Franc, Cabernet Sauvignon and Pineau d’Aunis. They can vary from supple wines that are fresh, aromatic and easy-drinking to wines with a pronounced tannic framework imparted by prolonged maceration. Fragrances of raspberry, blackcurrant, green pepper and spices are present. Drink when young with cooked cold pork meats, white or red meat. The whites are blended from at least 80% Chenin (augmented with Chardonnay and Sauvignon) and are dry, elegant, distinctive and fragrant. The best examples hail from the shale soils. They proffer aromas of citrus fruit such as grapefruit as well as apple, peach stone and vegetal tones. Try with hors d’œuvre or fish. A small proportion of whites can be made as medium sweet or sweet. The rosés, which are constantly on the wane, are supple and soft.
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