Gourmet products local specialties and wines Mauges-Sur-Loire

Pascal and Genevieve installed their estate between Montjean and Pommeraye. The Donatien accesses recently joined them for a third generation which puts in condition the visitors to taste the white or red anjous, gamays, cabernets, rosy of the Loire or anjous sparkling Schist of the Loire concocted according to the traditional method. The large ones and beautiful slopes which dominate the Loire, directed very well, offer wines fruity and full with flavours (white and rosy wines). The closed eyes are retained: Anjou the slope-of-the-Loire Pierre Carrée, a true very favorite each year. Its dress with the gold reflections is the visual expression of its flavours of chenin: papaw, date, pineapple, candied apricot, quince, cooked apples and honey. The red anjous and villages are often "black inks", creams, with tannins quasi absent, and can remain on the ripe fruit freshness.

Powered by three professional fishermen in the village, the smoking area offers exclusively products from their fishing: fresh fish (eels, mullet, shad, lamprey, perch, pike, carp) or smoked (eels, mullet, shad).

SCEV Domaine des Coteaux de Montjean is a winery offering a wide range of Anjou wines. With over 75 years' experience in viticulture, the estate cultivates 52 hectares of vineyards and puts all its know-how and passion into making and ageing its wines. The domaine also offers delivery services for those who wish to taste their wines at home. SCEV Domaine des Coteaux de Montjean has a reception room that can be hired for special events.

The Musset-Roullier vineyard vinifies the famous loire slopes, but also red and white, rosé-de-loire, traditional method in bubbles and cabernet-anjou. As they say: " Even if the winemaker "domicta" nature and the truth is in the wine, the solution is in the ground. They therefore carried out a condition of the different soils in order to understand how they operate, the type, the state of health and do everything in their power to feed them, to manage the vigor of the vine and thus to achieve an optimum vine/soil balance. This is one of the stages of reasoned culture so that each plot gives the best, with the optimal grape variety, to harvest grapes in the beautiful potential… Then there is a gentle handling of the harvest, a pneumatic squeeze, a control of the temperatures to extract, among other things, the best natural perfumes, and a micro oxygenation that refines the vinifications. These lovely people will always receive you with simplicity and gaiety (including Saturday morning at the Beaucouzé farmer market next to Atoll).

We have tasted:

Red Anjou The 9 Twenty 2010 (4,60 €). Black cherry dress. Open nose, wide, plant. Wide mouth, warm final, a little animal, raced, spicy. Tannins tight but melted, very pleasant on a veiled veal to the morilles and vegetable gardener.

Anjou traditional rosé method Indocile 2009 (5.90 €). Nice burst of bubbles, nose and clean. It is a well balanced nectar, tender, very well done, without heaviness. Drink with pleasure!