<p>The reds are tannic and structured. The village-level wines have aroma of almond and strawberry, while the premier crus tend to have more floral bouquets (violet). Notes of chestnuts and prunes develop with age.</p>

<p>Situated around the town of Angers, it&rsquo;s name is most commonly associated with Ros&eacute;. These are based on the Grolleau and Cabernet franc, including the Ros&eacute; d'Anjou and the Cabernet d'Anjou. The white wine, Anjou Blanc is made from Chenin blanc while Anjou Rouge is often made from Gamay, yet better examples tend to be Cabernet Franc. Like most of France, the better quality wines (and slightly smaller area) are labeled as Anjou-Villages.</p>

<p>Not far from Chinon, this is a special, warm, micro-climate on the chalky slopes near the city of Saumur and on the southern bank of the Loire River. Earthy, spicy Cabernet Franc with silky tannins and notes of violets. The greatest reds of the Anjou-Saumur region.</p>

<p>Traditionally, Saumur is sparkling wine country. Vineyards planted on limestone soils give the grapes the bright acidity they need to make great sparkling wines. This is the Loire&rsquo;s biggest producer of bubbles &ndash; partly due to the geographical size of the region and the rules governing yield. Under the vineyards lie kilometres of tunnels and caves, carved from the limestone to age the the wines. The area around Saumur is the third largest sparkling wine appellation in France after the Champagne region and the Cr&eacute;mant d'Alsace AOC with more than 12 million bottles of Saumur Mousseux produced each year.&nbsp;</p>

<p>Famous for these amazing interpretations of Chenin Blanc in an array of styles. The grapes are grown on the distinctive, tuffeau limestone soils, creating intensely fruity still wines with saring acidity. The sweetness levels is listed on the label - Sec is the driest at less than 4 grams/litre; Demi-Sec has 4 to 12 grams per litre:&nbsp; Moelleux at 12 to 45 grams per litre; and Doux or sometimes listed as Liquereux, has more than 45 grams per litre.</p> <p>The only sparkling wines in the Loire required to be aged a minimum of 12 months prior to release, including at least 10 months on the lees (most producers cellar wines for longer). This requirement has helped make serious wines, that comparable to Champagne without the prestige&hellip; or the prices.</p>