Our red wines

Anjou Rouge 2008 - 2009

Anjou Rouge 2008 – 2009

Anjou Villages <br>Brissac

Anjou Villages

Rouge champagnisé <br>Ardoisier

Rouge champagnisé

Anjou Gamay 2007

Anjou Gamay 2007


The monks played a role privileged in the development of the vineyard, each monastery having its field of vines. When Henri II Plantagenêt becomes king d’ Angleterre in 1154, the wines of Anjou are been used for the court under its reign, but also under that of the its successorsUnder this impulse, the vineyard S ` is wide edges of the Loire towards its influential in XVIème and XVIIème centuries. The appellation Anjou Rouge goes back to 1957.

Localization: 1900 hectares, out of 128 communes, divided into two distinct areas: « Anjou Noir » grounds dark of schists.

Basic yields : 60hl/ha


Last appellation born in 1996, these soils correspond to a selection of grounds retained in the AOC Anjou. Only the grounds healthiest, early and profiting from a good exposure, were retained in this delimited surface. Limited yields, grape harvest of the grapes to the zenith of their maturity, aging of almost one year, permanent attentive care… the producers of Anjou Villages Brissac play the chart of quality resolutely.  This name is marketable only one year after its harvest and only in bottle.

Localization: the surface of name, from 85 hectares, extends on 10 communes in the south Angers and corresponds to the geographical surface of the Slopes of Aubance, established primarily on schists with possible covering of gravely formation.

Basic yields : 50hl/ha


The Cabernets Franc and Sauvignon Cabernets are formed in pruning guyot Loire Valley, i.e. a small stalk  of 6 eyes and 2 let us stalks of 2 eyes. Vine with grass to 50 % of surface enters the rows and cultivated between the rows. This working method makes it possible to decrease strength while enriching the organic matter ground and supporting the life of the micro-organisms.  Mode of training to 5 wire: maintenance of the leaves thus more photosynthesis, we thus obtain naturally a greater richness sweetens some in the grape and also more compounds in the bay (increase in the dry extracts and reduction in acidities).  The grape vines too charged undergo a manual polishing (green vintage) in order to obtain 12 to 14 bunches per stock, which limits obviously the outputs to approximately with 45 hectolitres per hectare. To obtain a greater ventilation of the grapes, these vines are leafless mechanically twice, first once after the flower and the other end August. The grapes are collected in on maturation with the hand for Anjou Villages Brissac and mechanically for Anjou Rouge. The selection of the pieces between Red Anjou and Anjou Villages Brissac is done at the pruning. We polish according to maturity, of the high content in sugar of the grapes and the tasting of bays of the latter.