Anjou is home to two distinct geological areas. To the east, light soil based on tuffeau is home to Anjou blanc, corresponding to Saumurois. To the west, schist soil on the western fringes of the Massif Armoricain is home to Anjou noir, where red wines are made as well as dry and fortified whites based on Chenin. Fresh and very aromatic with notes of liquorice allsorts when vinified as a primeur, the Anjou red exemplifies the grape variety's primary advantages, floral and fruity. It distinguishes itself by its subtle freshness and structure. Most Anjou wines develop over two to three years, with the primeurs requiring consuming before the summer.