All about Cabernet d'Anjou
Unique in its kind, Cabernet d'Anjou seduces with its greediness and balance, revealing exceptional freshness and aromatic richness. With great finesse, this tender rosé offers surprising food and wine pairings.
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Key figures
Figures based on average harvests over the last 5 years
.6206
Ha335k
Hl43.5M
Bottles700
Producers
Origins
History
"Anjou" owes its fame primarily to the production of white wines from the Chenin B grape variety. However, plantings of the Cabernet Franc N grape variety, followed a little later by the Cabernet Sauvignon N grape variety, were to accelerate after the phylloxera crisis.
In the early 20th century, winemaking was mainly geared towards the production of "rouget", the local name for a light wine consumed in cafés, and represented the first stage in the transformation of Anjou vineyards.
Associated with the grolleau N and grolleau gris G grape varieties, which produce "clear" wines with little color, and secondarily with the gamay N and pineau d'Aunis N grape varieties, they contribute to the development of a significant production of emblematic rosé wines, known and recognized under the "Cabernet d'Anjou" and "Rosé d'Anjou" appellations d'origine contrôlée.
| 1964 | Recognition of the appellation |
Presentation
The Cabernet d'Anjou appellation area merges with the AOC Anjou area.
Soil and climate
Temperate oceanic climate, rather dry, illustrating the proverbial "Angevine gentleness".
Dark schist soils of the "black Anjou".
White soils resulting from the alteration of chalk (tuffeau) of the "white Anjou".