Centre-Loire > Coteaux du Giennois

Coteaux du Giennois

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AOP/AOC by decree dated 15th May 1998, amended 24th October 2011



Location: The vineyard extends across Loiret and Nièvre, and includes the 14 communes of Beaulieu, Thou, Bonny, Alligny, Gien, La Celle sur Loire, Briare, Cosne-sur-Loire, Ousson, Myennes, Neuvy, Pougny, Saint-Loup and Saint Père.

Vineyard Area:

  • White: 115 ha
  • Red: 58 ha
  • Rosé: 22 ha


History: In 849, King Charles the Bald approved a gift of  vineyards  and  houses  to  be given by the Bishop of Auxerre to the  college church of Saint-Laurent de Cosne. In 1218, Giennois wines were purchased for the Royal court of King Charles VI in Paris. Between 1254 and 1262, the Bishop of Auxerre built a magnificent château in   Cosne, with a vast cellar and its own vineyards. Numerous monasteries were established in  the  region, contributing  to the expansion of the vineyards; examples include the Cistercian Abbaye de Roches in Myennes, and the Templar Commandery in St. Père. Early traces of the Coteaux de vGiineenynaordiss can also be found    downriver around the abbey at St-Benoît-sur- Loire, and upstream at the Abbaye de La Charité.

Soil: The vines are planted on siliceous or limestone slopes along the Loire; also ancient river terraces at Gien and extensions of the Sancerre and Pouilly geological formations. These consist chiefly of limestone to the east of the Cosne fault and siliceous soils to the west, with tertiary siliceous deposits.

Climate: is temperate with a continental influence. Average temperatures range from -1° in winter to 26°C in summer, with wide variations of temperature due to the decreasing oceanic influence. There is some risk of spring frost (1991 and 2016), but this is uncommon. Average annual rainfall is 700mm per year, with less rain traditionally falling in the south.




Average annual production over the last 5 years: 7,500 hl.

  • White: 4,400 hl
  • Red: 2,200 hl
  • Rosé: 900 hl


Base Yields: 65 hl/ha for whites, 55 hl/ha for reds and 63 hl/ha for rosés.



  • Whites: Sauvignon blanc.
  • Reds: Pinot Noir and Gamay Noir  jus blanc in blends, to a maximum of 80% of either.


Growing Practices: 

Minimum planting density: 5,700 vines per hectare

Pruning: Single guyot or cordon de royat for Sauvignon Blanc, Pinot Noir and Gamay; gobelet for Gamay.


Tasting Notes


Show good minerality and notes of quince and white flowers.An excellent expression of Sauvignon Blanc, with plenty of freshness. Serve at 8-12°C.

Food/wine pairings: Serve with shellfish, salad of endive with cured ham and goat’s cheese or fresh seafood salad with cucumber.

Aging potential: 2-3 years.



Are elegant and fruity with notes of red and black berries, developing a discreet hint of pepper. The aromatic freshness of Pinot Noir meets the vivacity of Gamay in a beautifully balanced blend. Serve at 13-14°C.

Food/wine pairings: A perfect match for red meat served in sauce, rabbit with mustard or stir-fried chicken with lemongrass and peanut sauce.

Aging potential: 4-5 years.



These are fine, delicate wines with a slight hint of pepper and flavors of vine peach. Serve at 8-12°C.

Food/wine pairings: Grilled meat, charcuterie and world cuisine, for instance prawn and vegetable tempura.

Aging potential: 3-5 years.