Coteaux du Layon PDO
Production area
Pays de la Loire
An incredibly rich variety of aromas. The wines included in the Coteaux du Layon protected designation of origin are exceptional sweet wines made from the chenin or pineau de Loire varietals.
What you need to know
Dutch traders founded the wine industry in the area around the Layon in the 16th century. Thanks to their high alcohol content, these wines were easy to ship and coincided with the tastes of northern Europeans at the time. The particularly dry, temperate, and oceanic climate, combined with the region's shallow, stony soils that heat up quickly, create the perfect conditions for “noble rot”. The hillsides, which have full sun exposure and are well ventilated, result in an over-ripened grapes with high sugar levels. This harvest is produced by successively handpicking fruit that has been concentrated by noble rot.
Characteristics
Smell
intense aromas of honey, flowers and white fruits, but also quince and lemongrass. Sometimes, there are notes of citrus and exotic fruits. As we age, more complex aromas of dried and candied fruits appear, sometimes with a scent of precious woods.
Look
golden yellow to pale green color, which changes with age to old gold with amber reflections.
Taste
good balance between acid and mellow. The Coteaux-du-Layon PDO offers round, frank and smooth wines with a lively and fresh finish of mint and liquorice.
How to use
Storing a Coteaux du Layon
Store for five years. Top vintages can be kept for several decades.
Preparing and serving a Coteaux du Layon
Pour into a decanter and serve chilled to 8 °C.
Tasting a Coteaux du Layon
This wine is best enjoyed in a footed glass. Because the grapes are harvested once they become over-ripe, the wine will leave large tears along the rim of the glass.
Pair with
Foie gras and blue-veined cheese are the classic pairing for dessert wines. Wines from the Coteaux du Layon protected designation of origin also pair well with citrus-based desserts, exotic fruits, white fruits like pears and peaches, and almonds.
