COTEAUX DU LAYON

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COTEAUX DU LAYON

Production Region

Did you know ?

From as early as 1579 , Dutch merchants used the Layon, a tributary of the Loire, as a transport route. They began to develop a trade in Layon wines, which travelled and aged very well. Coteaux du Layon wines are sweet and luscious, with an almost infinite variety of flavours. 

Climate

Clima

Temperate oceanic climate. Slopes have good exposure and airflow, helping grapes to reach extreme levels of ripeness and to botrytise. Proximity to the Layon promotes the development of noble rot.

Soil type

Sunny slopes to the south of the Loire; pebble soils, mainly schists - but can also contain clay and silica.

Varietals

Chenin

Colour(s) and Style(s)

Sweet white

Annual Production (5 years average)

38 100 hl

or around 5 080 000 bottles

tonneau

Producers

300

producteur

Basic Yield

35 hl/ha

rendement

Conservation

 8°

elevage 5 years

From 5 years to several decades - even a whole century for some of the great vintages.

Decant richer, more concentrated wines

Food and Wine Parings

Menu
Aperatif

Foie-Gras Canapés

Cheese

Blue cheeses, such as Fourme d'Ambert

Desert

Desserts with White or Yellow Fruit, Tropical Fruit or Frangipane

Degustation
Look

Deep or light golden yellow with green highlights, moving to old gold with amber highlights

Nose

Honey, acacia flower, lemongrass, pineapple, apricot, and quince. Fresh fruit in the younger wines, while the more developed, concentrated wines tend towards scents of candied fruit 

Palate

Rounded, sumptuous, well-balanced and clean. Fresh and vibrant on the finish.

* Annual average over the last 5 years

Discover the producers

A recipe for each wine !

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