AOC Coteaux-d'ancenis

History of the AOC Coteaux-d’Ancenis

Nestled in the heart of the Loire Valley, close to the Muscadet vineyards, AOC Coteaux-d’Ancenis represents a small vineyard rich in a centuries-old winemaking history. Marked by a viticultural tradition dating back to the Middle Ages, this appellation reflects the authenticity and diversity of Loire wines.

Climate and Terroir of AOC Coteaux-d’Ancenis

• Climate: Dominated by a temperate oceanic climate, AOC Coteaux-d’Ancenis benefits from ideal conditions for viticulture, with mild summers and moderate winters.
• Soils: The varied soils, ranging from schist to granite, give the wines a range of distinctive nuances and complexities.

The Grape Varieties of AOC Coteaux-d’Ancenis

The AOC Coteaux-d’Ancenis appellation stands out for the diversity of its grape varieties. The red and rosé wines are mainly made from Gamay, offering freshness and fruitiness. For white wines, the main grape variety is Pinot Gris (also known as Malvoisie), known for producing complex wines.

Style of AOC Coteaux-d’Ancenis Wines

Red Wine: The red wines of AOC Coteaux-d’Ancenis are characterized by a light ruby color and aromas of fresh red fruits like strawberry and raspberry. On the palate, they are light, supple, with refreshing acidity.

White Wine: Bright pale yellow color. The bouquet of AOC Coteaux-d’Ancenis white wines combines floral notes and white-fleshed fruits. On the palate, they reveal remarkable vivacity and finesse. When vinified as sweet white wines, they balance residual sugars with refreshing acidity.

Rosé Wine: With a delicate pink hue, these wines express aromas of small red fruits and English sweets. On the palate, they offer pleasant freshness and delightful lightness.

The Best Food and Wine Pairings with AOC Coteaux-d’Ancenis Wines

Here are some suggestions for the best food and wine pairings with a bottle of red, white, or rosé wine from a domain or château in AOC Coteaux-d’Ancenis:

• Red Wine: Baked Mont-d’Or cheese, charcuterie (rillettes, pâté), Milanese veal cutlet
• Rosé Wine: Carpaccio of confit tomatoes, chorizo skewers
• White Wine: Oysters, baked trout, aged Beaufort cheese