All about Coteaux du Layon
Mysterious and charming, Coteaux du Layon wines tell the story of the alchemy between Anjou hillsides, Chenin grapes and winemakers. Wines of perfect balance, their gourmandise arouses emotion and festive moments, for those who enjoy life and the pleasures of the table.
Explore our appellation sheet
Key figures
Figures based on average harvests over the last 5 years
.1455
Ha35K
Hl5.33M
Bottles35
hl/ha yield300
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.
| V | Introduction of vines in Anjou | The 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. |
| X | Development by monks | In 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. |
| XV | Emergence of wine reputation | In 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. |
| 1950 | Creation of the AOC Coteaux du Layon | The 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 extends over 20 communes in Maine et Loire bordering the Layon, a small tributary of the Loire.
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.
.Cultivation methods
Minimum density of 4000 vines/ha.
Yield 35 hl/ha
Technical constraints: Manual harvesting by successive selections of grapes that have reached over-ripeness and show concentration through the action, or not, of noble rot.
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.