Awaken your taste buds

Controlled Designation of Origin Rosé d'Anjou

AOC: Rosé d'Anjou

Recognized as AOC since 1936, Cabernet d'Anjou is produced in 126 communes in the Maine-et-Loire department, 14 communes in Deux-Sèvres, and 9 communes in Vienne.


  • 48 municipalities located on the territory of Saumur and its Region produce Cabernet d'Anjou: Allonnes, Ambillou-Château, Antoigné, Artannes-sur-Thouet, Brain-sur-Allonnes, Brézé, Brigné-sur-Layon, Brossay, Chacé, Chemellier, Chênehutte-Trèves-Cunault, Cizay-la-Madeleine, Concourson-sur-Layon, Le Coudray-Macouard, Courchamps, Seams, Dénezé-sous-Doué, Distré, Doué-la-Fontaine, Epieds, Fontaine-Milon, Fontevraud the Abbey, Forges, Gennes, Grézillé, Louerre, Louresse-Rochemenier, Meigné-sous-Doué, Montreuil-Bellay, Montsoreau, Noyant-la-Plaine, Parnay, Le Puy-Notre-Dame, Rou-Marson, Saint-Cyr -en-Bourg, Saint-Georges-des-Sept-Voies, Saint-Georges-sur-Layon, Saint-Just-sur-Dive, Saumur, Souzay-Champigny, Le Thoureil, Turquant, les Ulmes, Varennes-sur-Loire , Varrains, Vaudelnay, Les Verchers-sur-Layon, Verrie.


  • Cabernet franc, Cabernet Sauvignon, Grolleau, Pineau d'Aunis, Côt or Gamay.


  • Produced in a large south-eastern quarter of the department, Rosé d'Anjou is planted astride 2 different geological structures : on one side the Anjou Noir and its schistous slate soils, and on the other side the Anjou Blanc marked by its tuffeau chalk soils.


Classified in the category of still rosé wines, Rosé d'Anjou is drunk rather young, but the best vintages can be kept for decades.
Endowed with a luminous pink dress with salmon reflections, it releases a freshness surprising on the palate, very pleasant in summer. It is characterized by aromas of red fruits (currant, strawberry, raspberries…), sometimes floral, or "English" sweets. At the end of the mouth, notes will emerge more minty, giving it the freshness that characterizes it.

Rather soft, it will be perfect in combination with poultry, charcuterie, fish, as a dessert to accompany a pie, but also as an aperitif.

It should be served chilled between 6 and 8°C.

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