Coteaux du Layon

Sweet Wines

Flagship product of our wine range at Domaine des Noëls!


The parcels of vines are only  located on the Noëls''s hill, in Bellevigne-en-Layon (Faye d'Anjou) where the estate is set.
The soils are made of schist, which gives strenght to the vines.
The one grape used for Coteaux du Layon is Chenin Blanc, which is used for dry white white wines but also sweet wines.


The grapes are handpicked , mandatory to benefit from the Coteaux du Layon designation.
The harvest period is normally set in October, but that can be earlier if the grapes are ready.
Chenin has to be overripped when picked up and shows a purple colour. It also develops noble rot due to humidity in order to be concentrated in sugar.
We also call this raisined grapes due to the wind. We need to sort out grapes several times in the same parcels to pick up the best fruits.
The grapes are then put in bukets and these buckets poured in a dump truck vehicle.  The dump truck vehicle gently brings the grapes to the winepress trying no to loose any juice.
The grapes are slightly pressed before that the juice reaches the vats.


Fermentation and ageing process take place in thermoregulated  stainless steel vats.
At the end of the ageing period, were are blending the wine from each vat and each harvested parcel of Chenin to obtain a well-balanced Coteaux du Layon.
Bottling takes place 8 months after the harvest,between March and June depending on the quality of the wine.

Duration: 7 to 15 ans


Sweet white wine. Pale gold colour and bright green tints, turning yellow with golden highlights.
Aromatic notes of exotic fruits, acacia and quince on the nose.
Slight scent of figs and grapes dried in the sun on the palate, bringing balance and harmony to this semi-sweet wine.

Tasting temperature: 6°C to 8°C
Sommelier's advice:

To be enjoyed very fresh between 6°C and 8°C. Coteaux du Layon is perfect as an appetizer, with cold starters as terrine, foie gras or pâtés.
Along the main course, it will be a touch of softness with white meats or cooked as a Layon-based gravy.
After the main courses, it is best with goat cheese, blue chesse or aged cheeses.
Reaching deserts, go for fruits tarts, almonds cakes, or sorbets.

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