A.O.C./A.O.P.
the appellation covers an area stretching from Blois to Candes-Saint-Martin on the banks of the Loire and its tributaries (Cher, Indre and Vienne). A total 171 towns and villages are entitled to use the appellation, including 127 in Indre-et-Loire. Soil types are extremely varied, ranging from calcareous clay (‘aubuis’), clay and flint (‘perruches’), to sand and light gravel, sand on shell sand and ‘tuffeau’. The climate is temperate with an ocean influence to the west and continental influence to the east. Of all the red varietals grown here (Cabernet Franc, Cabernet Sauvignon, Gamay, Cot, Pinot Meunier, Pinot gris and Pineau d’Aunis), the dominant grape is Gamay. For whites, Chenin, Sauvignon, Menu Pineau and Chardonnay are grown. Sauvignon does particularly well in the Cher valley.
Grape varieties: Vins rouges, rosés : cabernet franc, cabernet-sauvignon, gamay, cot, pinot meunier, pinot gris, pineau d'Aunis. Vins blancs secs : chenin, sauvignon, menu pineau, chardonnay
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the reds and rosés are light, fruity, early-drinking wines when they are vinted as new or primeur wines. The reds blended from Gamay, Cabernet and Cot are well-structured and robust, with medium ageing potential. Recommended pairings are meat (kid goat) and cheeses. The whites are lively with floral fragrances leading into mineral notes as they age. Wines made from Sauvignon display shades of broom whilst Chenin wines are redolent of quince. Try them with fish, shellfish, seafood and potted meat. The rosés are fresh, fruity (red fruit) and refined. The perfect match for starters and cooked cold pork meats.
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