COTEAUX D'ANCENIS

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COTEAUX D'ANCENIS

Région de production

Did you Know ?

Although there is evidence of wild vines growing in the Ancenis area some 8,000 years ago, it wasn't until the 3rd century AD, under the influence of the Roman Empire, that viticulture became a feature of both banks of the Loire. During the Middle Ages, as priories and abbeys were being established in the area, winegrowing flourished. By 1573, the town of Ancenis had built a reputation as a major market for wines from the banks of the Loire. King Charles IX authorised a number of fine wine brokerage offices in the town's port area. 

Climate

Clima

Temperate oceanic climate

Soil type

Schists, micaschists, gneiss and greenstone

Varietals

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White : malvoisie

Red et rosé : gamay noir à jus blanc

Colour(s) and Style(s)

Sweet white, red, rosé

Annual Production*

7 300 hl

or around 973 330 bottles

tonneau

Producers

40

producteur

Basic Yield

Whites 50 hl/ha

Reds and rosés 60 hl/ha

rendement

Conservation

6°-16°

elevage

Food and Wine Parings

Menu
Apéritif

with a white coteaux-d'ancenis

Aperitif with Canapés

with a red ans rosé coteaux-d'ancenis

Charcuterie

Plat

with a red coteaux-d'ancenis rouge

White Meat

Poultry

with a rosé coteaux-d'ancenis

Crudités

Grilled Meats

Dessert

with a white coteaux-d'ancenis 

Degustation
Oeil

Reds: Cherry or ruby red

Rosés: Vibrant pink

Whites: Light gold, pale yellow

Nez

Reds: Red fruit (fresh strawberries and raspberries)

Rosés: Fresh fruit

Whites: Well-ripened fruit, florals, honey

Bouche

Reds: Fruity, spicy, supple, appealing

Rosés: Fresh with a touch of sweetness

Whites: Well-rounded, sweet

*Moyenne annuelle sur les 5 dernières années

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