AOC/AOP Regulations
Département
- Maine-et-Loire, Deux-Sèvres, Vienne
Styles and Encépagement
- Blanc: Chenin Blanc, plus max. 20% combined Chardonnay and Sauvignon Blanc
- Rouge: Cabernet Franc and Cabernet Sauvignon, plus max. 30% combined Pineau d’Aunis and Grolleau (max. 10% Grolleau)
- Rouge Primeur/Nouveau
- Anjou Gamay: 100% Gamay
- Anjou Gamay Primeur/Nouveau
- Vin Mousseux Blanc: Min. 70% Chenin Blanc, plus Cab. Franc, Cab. Sauvignon, Grolleau, Grolleau Gris, Pineau d’Aunis, Gamay, and max. 20% Chardonnay (traditional method, min. 9 months on lees)
- Vin Mousseux Rosé: Cab. Franc, Cab. Sauvignon, Cot, Gamay, Grolleau, Grolleau Gris, Pineau d’Aunis (traditional method, min. 9 months on lees)
- All Anjou wines may include the geographical designation „Val de Loire“ on the label
Assemblage
- Vins Tranquilles: per encépagement
- Vins Mousseux Blanc: Min. 70% Chenin Blanc, max. 10% Chardonnay
Minimum Alcohol
- Blanc: 11% (9.5% acquired)
- Rouge/Gamay: 10.5%
- base wines for Vin Mousseux: 10.5%
Minimum Must Weight
- Blanc: 187 g/l
- Rouge/Gamay: 180 g/l
- Vin Mousseux: 161 g/l
Residual Sugar
- Rouge/Gamay: 3 g/l
- Primeur/Nouveau: 2 g/l
- Blanc: max. 3 g/l (max. 8 g/l if total acidity is at least 2 g/l)
- Blanc „Demi-Sec“: max. 18 g/l
- Blanc „Moelleux“: 18-45 g/l
- Blanc „Doux“: more than 45 g/l
Minimum Planting Density
- 4,000 vines per hectare
Maximum Yield (Rendement de Base)
- Blanc/Rouge/Gamay: 60 hl/ha
- Vin Mousseux: 67 hl/ha
AOC Established
- 2011 (last updated 2011)
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