All about Coteaux du Layon "Villages

Anjou-Saumur

Mysterious and charming, Coteaux du Layon wines tell the story of the alchemy between Anjou hillsides, Chenin grapes and winegrowers. Wines with perfect balance, their gourmandise arouses emotion and festive moments, for those who enjoy life and the pleasures of the table.

The appellation area of the complementary geographical denominations extends over 6 communes in Maine et Loire bordering the Layon, a small tributary of the Loire: Beaulieu-sur-Layon, Faye-d'Anjou, Rablay-sur-Layon, Rochefort-sur-Loire, Saint-Aubinde- Luigné and Saint-Lambert-du- Lattay.

Contents

Key figures

Figures based on average harvests over the last 5 years

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  • 155
    Ha

  • 427k
    Hl

  • 100
    Producers

Origins

History

The white wines of Layon gave Anjou its reputation as early as the Middle Ages. Dutch merchants were responsible for developing the vineyards on the banks of the Layon from 1579 onwards, as the high alcoholic levels achieved (16-17% vol.) enabled them to be better preserved during travel.

In addition, these wines corresponded to the tastes of consumers in Northern Europe, and it was only their high quality (and therefore their price) that enabled them to bear the export tax via Brittany. The harvesting of botrytized grapes by successive selections has been recorded since the 18th century.

VIntroduction of vines in AnjouThe first traces of viticulture in the Anjou region date back to Gallo-Roman times in the 5th century. Grape growing was introduced by the Romans, who recognized the region's viticultural potential.
XDevelopment by monksIn the 10th century, Benedictine monks developed viticulture in the region. They planted vines on the sunny hillsides of the Layon, laying the foundations for the region's reputation for quality wines.
XVEmergence of wine reputationIn the 15th century, Anjou wines, including those from the Layon valley, began to acquire a reputation beyond the region. They were particularly appreciated at the French court and by Dutch merchants, who exported these wines to Northern Europe.
1950Creation of the AOC Coteaux du LayonThe appellation was officially recognized in 1950. This date marks the official recognition of the quality and specificity of the wines produced in this region of the Loire Valley.

Presentation

The appellation area of the complementary geographical denominations covers 6 communes in Maine et Loire bordering the Layon, a small tributary of the Loire: Beaulieu-sur-Layon, Faye-d'Anjou, Rablay-sur-Layon, Rochefort-sur-Loire, Saint-Aubinde- Luigné and Saint-Lambert-du- Lattay.

Soil and climate

Oceanic temperate and particularly dry. The delimited zones correspond to well-exposed and ventilated hillside situations that favor early vegetation (microclimate in which Mediterranean vegetation grows) and the systematic obtaining of overripe harvests.

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Cultivation methods

Minimum density of 4000 vines/ha.

Yield 30 hl/ha 

Technical constraint: Manual harvest by successive selections of grapes that have reached over-ripeness and show concentration through the action, or not, of noble rot.

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Terroir and wines

The schist soils of Anjou noir, sandstone and clay impart a unique minerality and allow good water retention, favoring slow ripening of the grapes. 

The temperate oceanic climate, influenced by the Loire and its tributaries, creates ideal conditions for the development of noble rot (Botrytis cinerea), essential for the concentration of sugars and aromas. 

This unique combination of soils, climate and topography gives the wines the aromatic complexity and balanced acidity characteristic of Anjou's great mellow wines.