SAVENNIERES

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SAVENNIERES

Production Region

Did you know ?

Vines have been grown in the Savannières area at least since the days of the Great Abbeys. The tradition was continued by the the Seignuers, and then, in the 19th century, by Anjou's bourgeoisie.  Most Savennières wines are dry, but small amounts of off-dry and sweet wines are also produced. 

Climate

Clima

Mesoclimatic influences (a microclimate in which Mediterranean plant life thrives). Vines grow on slopes along the banks of the Loire with good airflow.

Soil type

Shallow soils made up of sandstone schist with seams of volcanic rock and aeolian sands. 

Varietals

Chenin

Colour(s) and Style(s)

Dry, half-dry and sweet white

Annual Production*

4 000 hl

or around 53 330 bottles

tonneau

Producers

30

producteur

Basic Yield

50 hl/ha

rendement

Conservation

12 °C

elevage 5 years +

At least 5 years - and no limits for some of the best vintages!

Best decanted

Food and Wine Parings

Menu
Main Course

with a dry avennières

Freshwater fish in Beurre Blanc or Saffron Curry Sauce

Sweetbreads with Artichokes

Blanquette de Veau with Mushrooms

White Meats, stuffed and spiced

 

with half-dry or sweet white savennières  

Duck with Peaches

Cheese

with half-dry or sweet white savennières  

Blue Cheese

Degustation
Look

Deep to light golden yellow with straw-yellow highlights, moving to old gold with amber highlights. 

Nose

Lime blossom, aniseed, grapefruit, pear, jasmine, white peach and florals.

With age:  More intense, complex aromas featuring beeswax and dried fruit. 

Palate

Excellent persistence of flavour, good freshness, lots of minerality

* Annual average over the last 5 years

Discover the producers

A recipe for each wine !

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