The AOC Anjou appellation vineyards cover an area of 2000 hectares in 188 communes. Vines are planted mostly at the foot of the hills and on the plateaux, at altitudes of between 30 and 100 metres. Vines are generally planted on clay-schistous soils. Annual production is around 100 000 hectolitres per year and average yield is 55 hectolitres per hectare.
Red Anjou wines are made from the Cabernet franc and / or Cabernet sauvignon grapes. Wines are fermented in cask for around 8-10 days and are bottled in the Spring. They are light, fruity and pleasantly youthful wines.

Generally, ruby couloured, sometimes with vegetal flavours, they may develop true red fruit and even spicy flavours and have fine tannins.

Lying on a massive block of tuffeau the shallow and chalky soil is made of small stones, sand and a little clay. With an exceptional climate in the South East of Saumur it is the best possible soil for Cabernet Franc in the Loire Valley.

Spreading over more than 1200 ha it produces approximately 6 million bottles of a red wine that has conquered the market within less than 30 years.

The colour can be ruby, purple and dark red, with violet glints when young.

Aromas are mostly in the category of red berries, with floral notes.

In the mouth we have a firm attack in accordance with the colour, then on soft, refined tannins one finds an irresistible, velvety suppleness which is quite typical of this wine, like the first sensations mixing the first floral notes with humus, moss and mushroom.

A region of transition both in terms of its climate and soils, the West of Touraine is under the influence of the ocean and is adapted to Chenin and Cabernet Franc, whereas the East is under a continental influence where Pinot Noir, Gamay and Chardonnay flourish. Soils are mostly made of clay, flint, chalks, alluvial sands, terrace gravels. This diversity allows the cultivation of all kinds of varieties.

- For whites: Chenin, Menu Pinot, Sauvignon, Chardonnay
- For reds: Gamay Beaujolais, Cabernet Franc, Cabernet Sauvignon, Pinot Noir, Pinot d’Aunis, Cot, Grolleau, Pinot Gris, Gris Meunier.

Within this abundance of varieties the main appellations are Bourgueil, Saint Nicolas de Bourgueuil, Chinon, Touraine Sauvignon and Touraine Gamay.

Sharing origins with Beaujolais, moslty lying on flinty clays Touraine Gamay is especially adequate with roasted lard, saussages and ham.

It has inherited from Touraine a lively and light outline which go well with Loire, Cher or Atlantic fried fish.

These three appellations pride themselves in producing the oldest and most renowned Loire wines.

Indeed the banks of the Loire and Vienne are there blessed with ideal climatic and soil conditions for Cabernet franc which is the only variety used.

The variety of soils allow for different wine profiles in each of these appellations.

In Saint Nicolas de Bourgueil and Bourgueil, the alluvions, sands and chalk fragments at the bottom of the slopes produce light and fruity wines which can be enjoyed from the first months of their existence which rarely lasts over three years.

Higher up on the slopes where tuffs are predominant wines get stronger. They take more time to mature, will reach extraordinary levels and will last longer.In Saint Nicolas de Bourgueil and Bourgueil, the alluvions, sands and chalk fragments at the bottom of the slopes produce light and fruity wines which can be enjoyed from the first months of their existence which rarely lasts over three years.

Higher up on the slopes where tuffs are predominant wines get stronger. They take more time to mature, will reach extraordinary levels and will last longer.

In Chinon aswell the wine region can be visited in successive steps.

On the bottom terraces by the river, gravels and sands, with little clay produce supple and fruity wines, adorned with all their qualities from as early as spring.

Higher above are found more clay, less chalk and sand : the wines, while remaining very delicate and flattering take strength and some structure as they are both spring wines and wines for ageing.

At the very top on the plateau, in strong and heavy chalky clay soils grow "les Grands Chinons" whose structure and richness allow them to compete with their "Grand Cousins" from Bordeaux.

These delicate and aromatic wines are recommanded for entrées, pork and poultry meats. They will also accompany fish with more or less success. It is to be noted that due to the structure of its colour Chinon is recommanded for the elaboration of red wine sauces.

The strongest wines will accompany red meats, game and all types of cheese, and more especially the local goat cheeses.

The Sancerre AOC vineyard covers an area of 2300 hectares in 14 communes. The vines, which are mostly devoted to the production of white wines, are planted in a landscape of rolling hills and valleys. Three types of soils have evolved over the ages - the "terres blanches" (literally the white earth), the caillottes (pebbles) and chalky-clay soils, and these produce a whole range of different wines. Pinot noir vines occupy 491 hectares of the total area. Average annual production is 25000 hectolitres (red and rosé wines) and yield is 55 hectolitres/hectare for the production of red wines and 60 hectolitres/hectare for the production of rosé wines.

The red Sancerre wines have Morello cherry and red fruit aromas. They are firm, full bodied wines with a long finish and are well suited for ageing.

Sancerre rouge should be kept for white meat, poultry and offals. If it hasn't matured in wooden casks it could go well with grilled fish like Sancerre rosé. It is has been aged in wooden casks it can be served with small game and roasted red meat.