Anjou Blanc

Anjou Blanc wines are born int the Loire Valley Anjou Blanc wines are born in the Loire Valley, the third vineyard in France. Les Anjou Blanc have been part of this cultural landscape for more than 1000 years. It is classified by UNESCO in the World human patrimony

Favourable Soil and  Climate

Linked historically to the old province of Anjou, the appellation spreads out to the South Side of the Maine et Loire region, the north of the Deux Sevres and the Vienne departments. A few vineyards remain in the north west of Maine et Loire region, testimony of the time when vine was fitted in the whole region.

Down here the « douceur angevine » so vital to Joachim du Bellay isn’t a legend: : the Anjou Blanc vineyard benefits from a temperated oceanic climate with differences of temperature quite low  and  rainfall lower than 600 ml a year in average .Close to the ocean, the dryer micro-climate in the Loire Valley and in the Layon, , the Mauges  and Gardes uplandsthat peak at 210 metres altitude in the south west and the geographic location of the vineyard on the hills are the main reason for it 

The history of the Anjou Blanc

Monks played a great deal in the vineyard’s development, every monastery having its own enclosed vineyards. When Henri II Plantagenêt became King of England in 1154, Anjou wines were served at the king’s court but also under his successors. In fact all the English and French kings will have  contributed to the Loire wines reputation during nearly a  millennium, And thus the vineyard spread out to the bank of the Loire towards its affluents during the XVI and XVII centuries.

Anjou wines

Anjou Blanc has its unique identity thanks to the schist soils. It is from those dark soils, in the confines of the Massif Armoricain that it got its identity. Some fresh spring wines, lively and fruity and perfect for an aperitif and delicacies;  but some wines of guard perfect for aging. Well- structured,  mineral and refine, these wines are made for high gastronomy

Some food and exceptional wine pairing ‘

The best time of the year to drink some Anjou Blanc is during  Spring ! Fresh, sharp and crystalline, it will be perfect for an aperitif with sauteed shrimps, crunchy crudités and fresh goat cheese. And if you don’t have that kind of food these wines can be served with olives, dry fruits or delicatessen.  If you are looking for exotic pairings,they will go very well with sushis and sashimis but go easy with wasabi. Finally, for a sophisticated dinner, Anjou Blanc will reveal the delicacy of a calf carpacioc  garnished with nuts and crushed almonds.

In numbers

Annual production : 20 300 hl produced on 490 ha - 2 710 000 bottles a year
Annual yield : 60 hl/ha
400 produceurs