All about Coteaux de l'Aubance
The AOC Coteaux de l'Aubance produces sweet white wines made from Chenin Blanc, grown on schist and limestone soils. These wines are distinguished by their aromas of candied fruit and honey, and a beautiful freshness.
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Key figures
Figures based on average harvests over the last 5 years
.220
Ha6100
Hl760k
Bottles35
hl/ha yield40
Producers
Origins
History
The Coteaux de l'Aubance vineyard was born at the end of the 19th century. Three-quarters of Anjou's vineyards were destroyed by a phylloxera crisis. The winegrowers of the Aubance region then sought out unscathed plots to plant their Chenin Blanc.
| XVI | The origin | Some emblematic properties of the "Coteaux de l'Aubance" vineyard have a very ancient origin, dating back to the end of the 16th century. |
| Late XIX | The Phylloxera crisis | The vineyard's distinctive identity emerged at the end of the 19th century, just after the phylloxera crisis that destroyed more than three-quarters of Anjou's vineyards. Neighboring winegrowers in the Layon region sought out unscathed plots away from their vineyards and planted the traditional Chenin grape variety. |
| 1922 | First mention | The name "Coteaux de l'Aubance" is mentioned for the first time on a harvest declaration |
| 1925 | Foundation of the "Syndicat des viticulteurs des Coteaux de l'Aubance". | The statutes of this syndicate specify that the aim is to: "to make known throughout the world the reputed wines of its terroir and yet ignored far and wide". |
| XX | Development | The proximity of the city of Angers played an important role in the development of the vineyard, with the Aubance region becoming the source of supply for all beverage retailers in the surrounding communes, notably the communes of Mûrs-Erigné and Saint-Mélaine-sur-Aubance. If, historically, grapes harvested at maturity are made into dry or semi-dry wines, the neighboring practices of the Layon region, aiming to harvest at over-ripeness and by successive selections a concentrated harvest to obtain a sweet wine, were quickly adopted |
| 1950 | AOC recognition | The "Coteaux de l'Aubance" appellation d'origine contrôlée was thus recognized by decree on February 18, 1950, for a white wine made from grapes harvested at over-ripeness by successive selections. |
Presentation
The vineyard extends over 10 communes on either side of the Aubance river, covering 200 ha. The vineyard's location to the south of the Trélazé mining basin accentuates the mineral expression on tasting, thanks to the slate veins crossing the Loire and present on the Coteaux de l'Aubance.
This area results from the erosive work of the Loire and its tributary the Aubance, forming numerous small hillsides, with varied exposures, on shallow schist soils. The terroir thus delimited corresponds to a situation of well-exposed and ventilated hillsides that favor early vegetation and allow for overripe harvests, even affected by noble rot.
Soil and climate
The soils, developed on the schistose or schistosandstone substratum of the Armorican Massif, which forms a plateau sloping gently towards the Loire, are generally shallow, with good thermal behavior, and characterized by low water reserves. In the western part of the geographical area, seams of acidic (rhyolites) or basic (spilites) eruptive formations are occasionally found, giving rise to very stony soils. For many centuries, these have been used to build walls, roofs, floors and even furniture such as sinks, tables and staircases, all of which contribute to the uniqueness of this area. These elements are very present in the landscape and contribute to the identity of the vineyard.
Cultivation methods
Yield 35 hl/ha
Technical constraints: Manual harvest with successive sorting of over-ripe grapes showing concentration due to the action or otherwise of noble rot. Production conditions are controlled at plot level.
Terroir and wines
The schist soils of Anjou noir, sandstone and clay confer 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 soil, climate and topography gives the wines the aromatic complexity and balanced acidity characteristic of the great mellow wines of Anjou.
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