Moelleux Wines

The Coteaux du Layon are one of the few regions of France that can boast of producing famous sweet white wines, under the action of a fungus "botrytis cinerea" also called "noble rot".

At harvest time, a juice with high sugar content is needed, so that the natural fermentation stops before all the sugars are transformed into alcohol. The sweetness of the wine comes from the remaining sugars, also called residual sugars.

The fungus, which naturally occurs on the grape skin, develops under the action of sunlight and absorbs the fruit water. As a result, it increases the sugar concentration. Whatever the grape loses in appearance, it gains in quality.

The starting point of this beautiful story began in the mid-sixteenth century.

In the seventh century, the creation of a vineyard around the castle of Chalonnes sur Loire begins the Layon wine story.

Then, Benedictine and Augustinian monks, Henry the Second, the Plantagenets, the Count of Anjou and the King of England or the Dutch wine merchants contributed, through the ages, to the development of the reputation of Coteaux du Layon wines.

Wine Chaume
"1er Cru"
Wine Coteaux  du Layon
"Le Tri de Vendanges"
Wine Coteaux du  Layon
"La Coulée"
Wine Coteaux du Layon
"Le Petit Clos"