Anjou Saumur Flashcards
AOPs of Anjou-Saumur
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 AOPAnjou Villages Brissac AOP?
Rouge: Cabernet Franc and Cabernet Sauvignon
11%
Principle Soils:
"Anjou Noir": dark schist
"Anjou Blanc": limestoneAnjou-Villages AOP?
Rouge: Cabernet Franc and Cabernet Sauvignon
11%
Anjou-Coteaux de la Loire AOP?
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
Bonnezeaux AOP?
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
chaptalization in Bonnezeaux?
chaptalization is legal for Bonnezeaux AOC.
Cabernet d’Anjou AOP?
Rosé: Cabernet Franc and Cabernet Sauvignon
Rosé Primeur/Nouveau
Minimum Alcohol: 10.5% (10% acquired)
Minimum Residual Sugar: 10 g/l
Cabernet de Saumur AOP?
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
Coteaux de l’Aubance AOP?
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.
Coteaux du Layon AOP villages?
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")Coteaux du Layon AOP?
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)
Chaptalization in Coteaux du Layon AOP?
Chaptalization is not allowed for Chaume Premier Cru and SGN wines
Minimum Residual Sugar Coteaux du Layon AOP?
Coteaux du Layon: 34 g/l
Coteaux du Layon Chaume Premier Cru: 80 g/l (68 g/l prior to 2011)
Haut-Poitou AOP?
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
Coteaux de Saumur AOP
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
Quarts de Chaume AOP
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
Rosé d’Anjou AOP?
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
Saumur-Champigny AOP
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
Savennières AOP?
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
Savennières Coulée de Serrant AOP?
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
Savennières Roche Aux Moines AOP
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
