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Deepand dark red in colour, great care is taken to tailor these wines to produce the substance and flesh on the palate which is needed for ageing.
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The vineyard
Geographical location: The area covered by the Anjou-Villages Brissac AOC stretches across 10 communes in the Maine-et-Loire department and is equivalent to the geographical area known as the Coteaux de l’Aubance. |
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Surface area: 85 ha (210 acres)
History: The Anjou-Villages Brissac area is a group of selected lands within the Anjou-Villages AOC, solely within those rural districts that have a tradition of producing red wines well-suited for ageing.
Soils : The Appellation zone covers two distinct regions:
- The “Anjou Noir” or “Black Anjou” area, on dark schist soils (Southeast edge of the Massif Armoricain) is the most extensive;
- The “Anjou Blanc” or “White Anjou”, on white soils resulting from the weathering of chalk (limestone) from the extreme Southwest of the Paris Basin, only covers a very limited area.
Climate: Moderate oceanic climate, particularly dry. |
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The wine
Annual production: 3,000 hl
Basic yield: 50 hl/ha
Grape varieties: Cabernet Franc and Cabernet Sauvignon.
Dominant growing practices: Density of 4,100 plants/ha. Single or double Guyot pruning.
Technical constraints: Individual inspection of the production and growing conditions for each plot of land. Can only be bottled from 1st September in the year after the harvest.
Tasting
Sensory characteristics: Deep, strong and often dark ruby red appearance. Dominating mellow aromas of liquorice and black fruits, veering to leathery and earthy undergrowth. Fine tannic body on the palate, combined with true finesse.
Serving temperature: 16-17°C
Ageing potential: Most Anjou Villages Brissac wines blossom after 8 to 10 years’ ageing. |
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