COTEAUX DU LOIR

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COTEAUX DU LOIR

Région de production

Did you know ?

Developed by Cistercian monks in the Middle Ages, celebrated by Henry IV and carefully mapped under Louis XIV, the Jasnières winegrowing area has been experiencing something of a revival since the 1970s, both in terms of quality and through a new surge of interest from the public. 

Climate

Clima

Temperate climate broken down into a variety of microclimates

Soil type

Chalk (tuffeau) from the Turonian era, broken down into siliceous clay on the steeper slopes. 

Varietals

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Red: pineau d'aunis, cabernet, côt, gamay, grolleau

White: chenin

Colour(s) and Style(s)

Red, rosé, dry and sweet white

Annual production*

2 200 hl

or around 293 330 bottles

tonneau

Producers

10

producteur

Basic Yield

55 hl/ha

rendement

Conservation

12°-14°

elevage 2-10 years

Reds 14°
Whites and rosés 12°

Food and Wine Parings

Menu
Apéritif

with a coteaux-du-loir rosé

Charcuteries

Plat

with a coteaux-du-loirred

Grilled meats


with a coteaux-du-loir white

Fish

Poultry

Fromage

with a coteaux-du-loir white

Goat cheese​

Degustation
Oeil

Red: Clear ruby red

Rosé: Pale, shimmering pink

White: Clear golden yellow

Nez

Red and rosé: Spices

White: White flowers and fresh fruit, developing notes of dried fruit and honey

Bouche

Red and rosé: Light and aromatic

White: Delicate with good minerality

*Moyenne annuelle sur les 5 dernières années

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