Loire Valley Viticulture and Winemaking

1. Geography and Climate

The Loire Valley stretches for over 1,000 km along the Loire River from the Atlantic to central France.
It covers about 70,000 ha and produces nearly every wine style — dry, sweet, rosé, red, and sparkling.
The climate changes from maritime in the west to semi-continental inland.

• Rainfall: 600–800 mm annually.
• Hazards: spring frost, mildew, autumn rain.
• Best sites: south-facing slopes near rivers.

2. Soils and Key Grapes

• Soils: schist and granite in the west; tuffeau limestone in the centre; chalk and flint in the east.
• White grapes: Melon de Bourgogne, Chenin Blanc, Sauvignon Blanc.
• Red grapes: Cabernet Franc, Grolleau, Gamay, Pineau d’Aunis, Pinot Noir.

Muscadet (Melon de Bourgogne) is a neutral variety that shows lees ageing at its purest — sur lie maturation gives subtle bready, creamy texture to these crisp, saline wines.

3. Main Subregions and Styles

Pays Nantais

• Muscadet / Muscadet Sèvre-et-Maine: Light, bone-dry whites, often aged sur lie; crus communaux (Clisson, Gorges, Le Pallet) require 18–24 months lees contact.

Anjou

• Savennières: Dry, structured Chenin.
• Coteaux du Layon, Quarts de Chaume, Bonnezeaux: Botrytised sweet Chenin Blancs.
• Rosé d’Anjou: Off-dry rosé (Grolleau, Cabernet Franc, Gamay).
• Cabernet d’Anjou: Sweet rosé (Cabernet Franc/Cabernet Sauvignon).
• Rosé de Loire: Dry rosé from Cabernet Franc, Grolleau, Gamay.

Saumur

• Saumur Blanc: Dry Chenin on limestone.
• Saumur-Champigny: Elegant Cabernet Franc reds.
• Saumur Brut / Crémant de Loire: Traditional-method sparkling wines (Chenin, Chardonnay, Cabernet Franc).

Touraine

• Vouvray / Montlouis: Chenin Blanc from dry to sweet and sparkling.
• Chinon, Bourgueil, St-Nicolas: Cabernet Franc reds, light to structured.
• Touraine Rosé: Cabernet Franc, Gamay, Pineau d’Aunis.

Central Vineyards

• Sancerre / Pouilly-Fumé: Sauvignon Blanc; high acid, flinty minerality.
• Sancerre Rosé / Menetou-Salon Rosé: 100% Pinot Noir, pale and crisp.

4. Sparkling Wines

• Crémant de Loire: 2,800 ha; Chenin Blanc with Chardonnay/Cabernet Franc; 12 months lees aging.
• Saumur Brut: Chenin-based, softer and fruitier.
• Vouvray and Montlouis Mousseux: 100% Chenin Blanc; firmer acidity, mineral style.
  → Sparkling wines make up about 12% of Loire production.

5. Sweet Wines

Made mainly from Chenin Blanc via botrytis or late harvest.

• Coteaux du Layon: 80–130 g/L RS.
• Quarts de Chaume: up to 200 g/L RS, Grand Cru status.
• Bonnezeaux: rich and honeyed.
• Vouvray Moelleux: lighter, floral, honeyed.
  Sweet wines = <5% of production, but among the region’s most prestigious.

6. Production and Exports

• Annual production: 2.6–2.9 million hL.
• Composition: White 46%, Red 23%, Rosé 19%, Sparkling 12%.
• Exports: ~25% (UK, US, Germany, Canada).

7. Summary

The Loire Valley spans every style of French wine:

• Crisp Muscadet,
• Chenin Blanc from dry to luscious sweet,
• Cabernet Franc reds,
• Sauvignon Blanc icons (Sancerre, Pouilly-Fumé),
• Rosés from Grolleau and Pinot Noir,
• and Crémant de Loire sparkling wines.
  Diverse soils, a cool climate, and traditional craftsmanship make the Loire one of France’s most expressive and varied regions.