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Surface area: 80 ha (200 acres)
History: Developed by the Cistercian monks in the Middle Ages, lauded by Henry 4th and finely mapped under the reign of Louis 14th, since the seventies the vineyard has been enjoying a revival in its quality and a profound increase in public interest.
Types of soil: Turonian chalk (limestone), broken down into flint clay on steep hillsides.
Climate: The wines covered by this appellation are the most southern in the Loire Valley. Protected by the Forest of Bercé in the North, and enjoying the benefit of the adjacent valleys and South-facing hillsides, they enjoy the moderate Tours-Angers climate as well as a variety of microclimates. |
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The wine
Annual production: 2,700 hl (50% red, 30% white, 20% rosé)
Basic yield: 55 hl/ha
Grape varieties:
- Coteaux du Loir white: Chenin blanc (Pineau de la Loire);
- Coteaux du Loir red: Pineau d’Aunis, Cabernet, Côt, Gamay;
- Coteaux du Loir rosé: Pineau d’Aunis, Cabernet, Côt, Gamay, Grolleau (up to 25%).
Dominant growing practices: Density of approximately 5,000 plants/ha. Generally double Guyot pruning.
Tasting
Sensory characteristics: White: Crystal yellow appearance, floral and fruity aromas (often with a mineral touch) which subtly evolve towards dried fruit and honey.
In great vintage years, the sweet wines that are produced are very similar to their counterparts on the banks of the Loire.
Red and rosé: Light, aromatic wines.
Serving temperature: Whites and rosés are served at 12°C, reds at 14°C
Ageing potential: Generally exceeds 15 years for the white wines. The reds and rosés blossom within 2 years. |