Anjou Saumur

Question 1

AOPs of Anjou-Saumur

Answer 1

Anjou AOP
    Anjou-Villages AOP
    Anjou Villages Brissac AOP
    Anjou-Coteaux de la Loire AOP
    Bonnezeaux AOP
    Cabernet d'Anjou AOP
    Cabernet de Saumur AOP
    Coteaux de l'Aubance AOP
    Coteaux du Layon AOP
    Coteaux de Saumur AOP
    Haut-Poitou AOP
    Quarts de Chaume AOP
    Rose d'Anjou AOP
    Saumur AOP
    Saumur-Champigny AOP
    Savennières AOP
    Savennières Coulée de Serrant AOP
    Savennières Roche Aux Moines AOP

Question 2

Anjou Villages Brissac AOP?

Answer 2

Rouge: Cabernet Franc and Cabernet Sauvignon
11%
Principle Soils: 
    "Anjou Noir": dark schist
    "Anjou Blanc": limestone

Question 3

Anjou-Villages AOP?

Answer 3

Rouge: Cabernet Franc and Cabernet Sauvignon

11%

Question 4

Anjou-Coteaux de la Loire AOP?

Answer 4

Medium Dry

Blanc: 100% Chenin Blanc

Minimum Must Weight: 221 g/l (grapes, affected either by passerillage or botrytis, are harvested in successive tries)

Minimum Residual Sugar: 34 g/l

Question 5

Bonnezeaux AOP?

Answer 5

Blanc: 100% Chenin Blanc

Minimum Potential Alcohol: 15% (12% acquired, or 11% acquired if potential alcohol is at least 19%)

Minimum Must Weight: 238 g/l

Enrichment: Unlike Quarts du Chaume, chaptalization is legal for Bonnezeaux AOC.

Minimum Residual Sugar: 51 g/l

Harvest Method: Grapes,may be affected by botrytis, and must be harvested by hand in successive tries
Élevage: Wines may not be released until April 1 of the year following the harvest

Question 6

chaptalization in Bonnezeaux?

Answer 6

chaptalization is legal for Bonnezeaux AOC.

Question 7

Cabernet d’Anjou AOP?

Answer 7

Rosé: Cabernet Franc and Cabernet Sauvignon
Rosé Primeur/Nouveau
Minimum Alcohol: 10.5% (10% acquired)
Minimum Residual Sugar: 10 g/l

Question 8

Cabernet de Saumur AOP?

Answer 8

Rosé: Cabernet Franc and Cabernet Sauvignon
Rosé Primeur/Nouveau

Minimum Potential Alcohol: 10% (10% is also the minimum acquired alcohol content)
Maximum Residual Sugar: 7 g/l

Question 9

Coteaux de l’Aubance AOP?

Answer 9

Styles and Encépagement:

Blanc: 100% Chenin Blanc
Sélection de Grains Nobles (SGN) Minimum Potential Alcohol: 14% (11% acquired, or 10% acquired if potential alcohol is at least 18%) Minimum Residual Sugar: 34 g/l

Harvest Method: For all wines, grapes must be hand-harvested in successive tries. Presence of botrytis is required in grapes harvested for SGN wines.

Élevage: SGN wines may not be released until June 15 of the year following the harvest.

Question 10

Coteaux du Layon AOP villages?

Answer 10

Faye d'Anjou/Faye
    Rochefort-sur-Loire/Rochefort
    Rablay-sur-Layon/Rablay
    Beaulieu-sur-Layon/Beaulieu
    St. Aubin de Luigné/St. Aubin
    St. Lambert du Lattay/St. Lambert
    Chaume ("Premier Cru")

Question 11

Coteaux du Layon AOP?

Answer 11

Blanc: 100% Chenin Blanc
Sélection de Grains Nobles (SGN): botrytis-affected grapes

Coteaux du Layon: 14% (11% acquired, or 10% acquired if potential alcohol is 18% or higher)
Coteaux du Layon SGN (with or without village designation): 19%
Coteaux du Layon Chaume Premier Cru: 16.5% (11% acquired)
Coteaux du Layon (with other village designation): 15% (12% acquired, or 11% if potential alcohol is 19%

Coteaux du Layon: 34 g/l
Coteaux du Layon Chaume Premier Cru: 80 g/l (68 g/l prior to 2011)

Question 12

Chaptalization in Coteaux du Layon AOP?

Answer 12

Chaptalization is not allowed for Chaume Premier Cru and SGN wines

Question 13

Minimum Residual Sugar Coteaux du Layon AOP?

Answer 13

Coteaux du Layon: 34 g/l

Coteaux du Layon Chaume Premier Cru: 80 g/l (68 g/l prior to 2011)

Question 14

Haut-Poitou AOP?

Answer 14

Blanc: Min. 60% Sauvignon Blanc, plus Sauvignon Gris

Rouge: Min. 60% Cabernet Franc, plus Gamay, Gamay de Bouze, Gamay de Chaudenay, Merlot, Pinot Noir
Min. 40% Cabernet Franc through the 2021 harvest for both encépagement and assemblage

Rosé: Min. 40% Cabernet Franc, plus a min. 20% Pinot Noir and a min. 20% Gamay

Minimum Alcohol Content: 10.5%

Maximum Residual Sugar:

Blanc/Rosé: 3 g/l
Rouge: 2.5 g/l

Question 15

Coteaux de Saumur AOP

Answer 15

Blanc: 100% Chenin Blanc

Minimum Alcohol: 15% (11% acquired)

Minimum Must Weight: 238 g/l (grapes, affected by either botrytis or passerillage, must be harvested in successive tries)

Minimum Residual Sugar: 34 g/l

Question 16

Quarts de Chaume AOP

Answer 16

Blanc: 100% Chenin Blanc

Minimum Potential Alcohol: 18% (11% acquired)

Enrichment: Chaptalization is prohibited

Minimum Residual Sugar: 85 g/l (34 g/l prior to 2011)
Harvest Method: Grapes, affected either by passerillage or botrytis, must be harvested by hand in successive tries

Question 17

Rosé d’Anjou AOP?

Answer 17

Rosé: Grolleau (Groslot), Grolleau Gris, Cab. Franc, Cab. Sauvignon, Cot, Gamay, Pineau d’Aunis
Rosé Primeur/Nouveau

Minimum Alcohol: 9.5% (9% acquired)
Minimum Must Weight: 153 g/l
Minimum Residual Sugar: 7 g/l

Question 18

Saumur-Champigny AOP

Answer 18

Rouge: Cabernet Franc, plus a max. 15% combined Cabernet Sauvignon and Pineau d’Aunis

Minimum Potential Alcohol: 10.5%

Maximum Residual Sugar: 3 g/l

Question 19

Savennières AOP?

Answer 19

Blanc (Sec to Doux): 100% Chenin Blanc

Communes of Production: Bouchemaine , La Possonnière , Savennières

Minimum Potential Alcohol:

Savennières Sec: 11.5% (11% acquired)
Savennières Demi-Sec/Moelleux/Doux: 12.5% (11% acquired)

Residual Sugar:

Sec: Max. 4 g/l (max. 8 g/l if total acidity is within 2 g/l of the residual sugar)
Demi-Sec: Max. 18 g/l (no longer explicitly stated as of 2011)
Moelleux: 18-45 g/l (no longer explicitly stated as of 2011)
Doux: more than 45 g/l (no longer explicitly stated as of 2011)

Harvest Method: Manual harvesting is required.

Principle Soils: Steep slopes of blue schist w/volcanic debris

Question 20

Savennières Coulée de Serrant AOP?

Answer 20

7 ha (Coulée de Serrant is divided into three distinct sections, the Grand Clos de la Coulée, the Clos du Château, and Les Plantes)

Monopole Owner: Nicolas Joly
Styles and Encépagement:

Blanc (Sec, Moulleux, Doux): 100% Chenin Blanc

Sec: 12.5% (11.5% acquired)
Moelleux/Doux: 15.5% (11.5% acquired)

Sec: Max. 4 g/l
Moelleux/Doux: Min. 30 g/l

Principal Soils: Steep slopes of blue schist w/volcanic debris

Question 21

Savennières Roche Aux Moines AOP

Answer 21

Blanc (Sec, Moelleux, Doux): 100% Chenin Blanc

Sec: 12.5% (11.5% acquired)
Moelleux/Doux: 15.5% (11.5% acquired)

Sec: Max. 4 g/l
Moelleux/Doux: Min. 30 g/l

Steep slopes of blue schist w/volcanic debris