# C_2020115EN.01000401.xml

| 7.4.2020 | EN | Official Journal of the European Union | C 115/4 |
| --- | --- | --- | --- |

7.4.2020

EN

Official Journal of the European Union

C 115/4

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Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2020/C 115/03)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘GAILLAC’

PDO-FR-A0502-AM03

Date of communication: 19.12.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Reference to the Official Geographical Code

In Section IV(1)(a) and (b) of Chapter 1, the words ‘on the basis of the 2019 Official Geographical Code’ are added after ‘Tarn’.

The geographical area is based on the current version of the Official Geographical Code, updated yearly by the National Institute of Statistics and Economic Studies (INSEE). The perimeter of the area remains absolutely identical.

The single document is not affected by this amendment.

2.   Editorial changes

In Section IV(1)(b) of Chapter 1, the municipality name ‘Bellegarde-Marsal’ is added, and the municipality names ‘Bellegarde’ and ‘Marsal’ are deleted.

This change reflects the merger of the two municipalities. The geographical area has not been altered.

Point 6 of the single document has been amended accordingly.

3.   Demarcated parcel area

In Section IV(2) of Chapter 1, the words ‘and 18–19 June 2019’ are added after ‘6 November 2014’.

The purpose of this amendment is to add the date on which the relevant national authority approved changes to the demarcated parcel area within the geographical area of production. Parcels are demarcated by identifying the parcels within the geographical area of production that are suitable for producing the product covered by the protected designation of origin.

The single document is not affected by this amendment.

4.   Circulation between authorised warehouses

Section IX(5)(b) of Chapter 1 concerning the date from which the wines can be circulated between authorised warehouses is deleted.

The single document is not affected by this amendment.

5.   Transitional measure

Section XI(4) of Chapter 1 is deleted.

This amendment reflects the termination of a transitional measure upon expiry.

The single document is not affected by the amendment.

6.   National Institute of Origin and Quality (INAO) reference

In Section II of Chapter 3, the municipality name ‘Montreuil sous-bois’ is replaced by the municipality name ‘Montreuil’.

This amendment is designed to take account of a change in the name of the municipality.

The single document is not affected by the amendment.

SINGLE DOCUMENT

1.   Name of the product

Gaillac

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
| --- | --- |

1.

Wine

| 5. | Quality sparkling wine |
| --- | --- |

5.

Quality sparkling wine

| 6. | Quality aromatic sparkling wine |
| --- | --- |

6.

Quality aromatic sparkling wine

4.   Description of the wine(s)

Still white wines

The still white wines have a minimum natural alcoholic strength by volume of 10,5 %.

Sold in bulk or bottled batches, they have a fermentable sugar content of ≤ 4 g/l.

These wines do not exceed a total alcoholic strength by volume of 13 % after enrichment.

The wines are characterised by fruity and floral aromas and moderate acidity. They may be designated ‘primeur’ (‘early’), in which case they are made to be consumed quickly in the months following their production.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile total acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile total acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Still white wines designated ‘doux’ (‘sweet’)

The still white wines that are designated ‘doux’ have a minimum natural alcoholic strength by volume of 12,5 %.

Sold in bulk or bottled batches, they have a fermentable sugar content of ≥ 45 g/l.

These wines do not exceed a total alcoholic strength by volume of 15 % after enrichment.

The wines often develop aromas of ripe apples, of pears and of exotic fruits and will keep for up to five years.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | |
| Maximum volatile total acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

Maximum volatile total acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Still white wines designated ‘vendanges tardives’ (‘late harvest’)

The still white wines that are designated ‘vendanges tardives’ (‘late harvest’) have a minimum natural alcoholic strength by volume of 17 %.

In bottled batches, they have a fermentable sugar content of ≥ 100 g/l.

These wines develop aromas of dried or candied fruits or honeyed scents. The balance between acidity, alcohol and smoothness gives these wines the potential to develop greater complexity over the years.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | |
| Maximum volatile total acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

Maximum volatile total acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Still red wines

The wines have a minimum natural alcoholic strength by volume of 11 %.

The wines that are designated ‘primeur’ (‘early’) have a minimum natural alcoholic strength by volume of 10,5 %.

Sold in bulk or bottled batches, the wines with a natural alcoholic strength by volume of ≤ 14 % have a fermentable sugar content of ≤ 2.5 g/l.

Sold in bulk or bottled batches, the wines with a natural alcoholic strength by volume of > 14 % have a fermentable sugar content of ≤ 4 g/l.

In bottled batches, the wines designated ‘primeur’ have a fermentable sugar content of ≤ 2 g/l.

For batches of wine ready for sale in bulk or bottled, the malic acid content is ≤ 0.4 g/l.

For batches of wine sold in bulk that may be labelled ‘primeur’, the volatile acidity content is ≤ 10,2 meq/l.

These wines do not exceed a total alcoholic strength by volume of 13,5 % after enrichment.

The wines designated ‘primeur’ do not exceed a total alcoholic strength by volume of 13 % after enrichment.

In the mouth, the wines are often characterised by aromas of red fruits and spicy notes. Tannins are present and bring structure and roundness to the ageing wines. The wines are pleasant to drink young and also age well.

The wines designated ‘primeur’ are balanced wines, characterised by fruity aromas, combining aromatic lightness and finesse, and are produced exclusively from the Gamay N grape variety.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile total acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile total acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Still rosé wines

The still rosé wines have a minimum natural alcoholic strength by volume of 11 %.

Sold in bulk or bottled batches, they have a fermentable sugar content of ≤ 4 g/l.

These wines do not exceed a total alcoholic strength by volume of 13,5 % after enrichment.

The rosé wines have a more or less intense cherry-red colour. They release fruity aromas and a pleasant freshness.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile total acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile total acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Sparkling wines

The sparkling wines have a minimum natural alcoholic strength by volume of 9 %.

The sparkling wines made by secondary fermentation in the bottle have a fermentable sugar content of < 50 g/l after the secondary fermentation and the addition of the expedition liqueur.

If the grape must has been enriched, the total alcoholic strength by volume of the wines does not exceed 13 %.

The sparkling wines made by secondary fermentation in the bottle are based on a predominantly acidic structure that gives the wines their freshness and finesse. This acidity is accompanied by fruity notes.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile total acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile total acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Sparkling wines designated ‘méthode ancestrale’ (‘ancestral method’)

The sparkling wines that are designated ‘méthode ancestrale’ are quality aromatic sparkling wines.

The sparkling wines designated ‘méthode ancestrale’ have fine bubbles and abundant frothing. They are rich in aromas and may be reminiscent of apple, a characteristic of the Mauzac B grape variety.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 8 |
| Minimum total acidity | |
| Maximum volatile total acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

8

Minimum total acidity

Maximum volatile total acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Sparkling wines designated ‘doux’ (‘sweet’)

The sparkling wines that are designated ‘doux’ have a minimum natural alcoholic strength by volume of 11 %.

After secondary fermentation, they have a fermentable sugar content of ≥ 50 g/l and a free sulphur dioxide content of 25 mg/l or less.

If the must has been enriched, the total alcoholic strength by volume of the wines does not exceed 14 %.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | |
| Maximum volatile total acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | 25 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

Maximum volatile total acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

25

The analytical characteristics not specified here are compliant with Community legislation.

5.   Winemaking practices

a.   Essential oenological practices

Density and distance

Cultivation method

The minimum planting density of the vines is 4 000 plants per hectare, with a maximum distance of 2,5 metres between rows.

The spacing between plants in the same row is at least 0,8 metres.

For goblet-trained vines, the maximum distance between rows is 2,2 metres.

For vines planted on terraces, the maximum surface area per plant is no more than 2,5 square metres.

Pruning rules

Cultivation method

The vines are pruned:

| — | either short, using the goblet or Cordon de Royat method, or by means of the simple Guyot pruning method, with a maximum of 12 buds per plant, |
| --- | --- |

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either short, using the goblet or Cordon de Royat method, or by means of the simple Guyot pruning method, with a maximum of 12 buds per plant,

| — | or by means of the double Guyot method, known as the ‘tirette’ method, with a maximum of 10 buds per plant. |
| --- | --- |

—

or by means of the double Guyot method, known as the ‘tirette’ method, with a maximum of 10 buds per plant.

Regardless of the pruning method, the number of fruit-bearing branches per plant for the year is no more than 10 after flowering (phenological growth stage 23 on the Eichhorn-Lorenz scale).

Irrigation

Cultivation method

Irrigation may be authorised.

Special harvesting provisions

Cultivation method

The red wines that may be labelled ‘primeur’ (‘early’) and the sparkling wines that may be labelled ‘méthode ancestrale’ (‘ancestral method’) are derived from grapes harvested by hand.

The wines that may be labelled ‘vendanges tardives’ (‘late harvest’) are derived from grapes harvested by hand in multiple passes.

Special provisions relating to transport of the harvest

Cultivation method

The containers carrying the grape harvest intended for the production of red wines that may be labelled ‘primeur’ and of sparkling wines that may be labelled ‘méthode ancestrale’ are limited to a loading height not exceeding 0.60 metres when transporting such a harvest from the vines to the winery.

Use of oenological charcoal

Winemaking restriction

For making rosé wines, the use of oenological charcoal, on its own or mixed into preparations, is prohibited.

Enrichment

Specific oenological practice

Reductive methods of enrichment are permitted for the red wines with the maximum partial concentration rate set at 10 % in relation to the volumes used.

After enrichment, the wines do not exceed a total alcoholic strength by volume of:

| — | 13 % for the still white wines, |
| --- | --- |

—

13 % for the still white wines,

| — | 13 % for the sparkling wines, if the must has been enriched, |
| --- | --- |

—

13 % for the sparkling wines, if the must has been enriched,

| — | 13 % for the red wines that may be labelled ‘primeur’, |
| --- | --- |

—

13 % for the red wines that may be labelled ‘primeur’,

| — | 13,5 % for the red and rosé wines, |
| --- | --- |

—

13,5 % for the red and rosé wines,

| — | 14 % for the sparkling wines that may be labelled ‘doux’ (‘sweet’), (if the must has been enriched, |
| --- | --- |

—

14 % for the sparkling wines that may be labelled ‘doux’ (‘sweet’), (if the must has been enriched,

| — | 15 % for the still white wines that may be labelled ‘doux’. |
| --- | --- |

—

15 % for the still white wines that may be labelled ‘doux’.

b.   Maximum yields

Still white wines and sparkling wines

72 hectolitres per hectare

Still white wines that may be labelled ‘doux’ and sparkling wines designated ‘doux’

54 hectolitres per hectare

White wines designated ‘vendanges tardives’ (‘late harvest’)

25 hectolitres per hectare

Still red and rosé wines

66 hectolitres per hectare

6.   Demarcated geographical area

For the still white wines the grapes are harvested and the wines made and developed, and for the sparkling wines and the still white wines that may be labelled ‘vendanges tardives’ (‘late harvest’) the grapes are harvested and the wines made, developed, aged and bottled in the territory of the following communes in the department of Tarn: Alos, Amarens, Andillac, Aussac, Bernac, Bournazel, Brens, Broze, Busque, Les Cabannes, Cadalen, Cahuzac-sur-Vère, Campagnac, Carlus, Castanet, Castelnau-de-Lévis, Castelnau-de-Montmiral, Cestayrols, Combefa, Cordes-sur-Ciel, Coufouleux, Donnazac, Fayssac, Fénols, Florentin, Frausseilles, Gaillac, Giroussens, Itzac, Labastide-de-Lévis, Labessière-Candeil, Lagrave, Larroque, Lasgraisses, Lisle-sur-Tarn, Livers-Cazelles, Loubers, Loupiac, Milhavet, Montans, Montels, Mouzieys-Panens, Noailles, Parisot, Peyrole, Puycelci, Rabastens, Rivières, Rouffiac, Saint-Beauzile, Saint-Marcel-Campes, Saint-Sulpice, Sainte-Cécile-du-Cayrou, Sainte-Croix, Salvagnac, Senouillac, Souel, Técou, Tonnac, Le Verdier, Vieux, Villeneuve-sur-Vère, Vindrac-Alayrac, Virac.

For the rosé wines the grapes are harvested and the wines made and developed, and for the red wines the grapes are harvested and the wines made, developed and aged in the territory of the following communes in the department of Tarn: Alos, Amarens, Andillac, Arthès, Aussac, Bellegarde-Marsal, Bernac, Bournazel, Brens, Broze, Busque, Les Cabannes, Cadalen, Cahuzac-sur-Vère, Cambon, Campagnac, Carlus, Castanet, Castelnau-de-Lévis, Castelnau-de-Montmiral, Cestayrols, Combefa, Cordes-sur-Ciel, Coufouleux, Cunac, Donnazac, Fayssac, Fénols, Florentin, Frausseilles, Fréjairolles, Gaillac, Giroussens, Itzac, Labastide-de-Lévis, Labessière-Candeil, Lagrave, Larroque, Lasgraisses, Lisle-sur-Tarn, Livers-Cazelles, Loubers, Loupiac, Milhavet, Montans, Montels, Mouzieys-Panens, Mouzieys-Teulet, Noailles, Parisot, Peyrole, Puycelci, Rabastens, Rivières, Rouffiac, Saint-Beauzile, Saint-Grégoire, Saint-Juéry, Saint-Marcel-Campes, Saint-Sulpice, Sainte-Cécile-du-Cayrou, Sainte-Croix, Salvagnac, Senouillac, Souel, Técou, Tonnac, Le Verdier, Vieux, Villeneuve-sur-Vère, Vindrac-Alayrac, Virac.

7.   Main wine grapes

Fer N – Fer Servadou, Braucol, Mansois, Pinenc

Len de l’El B – Loin de l’Oeil

Ondenc B

Prunelard N

Syrah N – Shiraz

Muscadelle B

Mauzac B

Duras N

8.   Description of the link(s)

Still wines

The oceanic climate provides favourable conditions for springtime vine growth and makes for mild winters, limiting the risk of severe frost. The Mediterranean influence is reflected in dry, hot summers and autumns, which promote steady optimum ripening of the grapes with moderate water stressing in summer. The warm, dry and generally strong south-easterly wind known as the ‘Autan’ plays an important part throughout the growing season, particularly by accelerating bud burst, flowering and the start of ripening. It can blow strongly in early autumn, when its warming and drying effect promotes the ripening of the grapes and limits the development of diseases. From mid-September, the alternation of cool and often damp nights and warm days is conducive to the establishment of the fungus Botrytis cinerea and of ‘noble rot’ on unharvested parcels. At the beginning of autumn, the ‘Autan’ wind can blow strongly. The fruits that have not yet been harvested are subject to a rapid accumulation of sugars and acids These grapes, having reached overripeness and producing concentration from their being left to ripen on the vine, thanks to the ‘Autan’ wind or through the action of ‘noble rot’, are harvested by hand in multiple passes after the harvesting time for sweet white wines. They are at the origin of the wines designated ‘vendanges tardives’ (‘late harvest’).

The late onset of the first frosts means that a good lignification process can take place in the shoots.

Reflecting local customs and knowledge, demarcated parcel areas that are tailored to each geographical entity are conducive to well-drained soils with good heat absorption, thereby excluding cold and frosty conditions, and to the most fertile of vineyards.

In these situations, wine grape varieties Mauzac B and Mauzac Rose Rs, native to the Gaillac region, bring their qualities to bear in the making of dry still white wines. They give soft wines with low acidity and pleasant apple aromas. On well-exposed slopes, the grapes can deliver a rich sugar content if left to overripen.

The Len de l’El B variety is also native to the Gaillac region; there is no record of its use in other winegrowing areas. It lends a bouquet and finesse to white wines, and it accounts for most of the grapes used in late-harvest wines. Its grapes, in fact, may produce significant concentration from being left to ripen on the vine, thanks to the ‘Autan’ wind or through the action of noble rot, and this applies to all of the natural regions that make up the geographical area covered by the designation. The wine grape varieties used in the production of white wines also include the Ordenc B variety, which was once widespread in the south-west of France but it has survived in the Gaillac area alone, where it is prized for its pleasant taste and its good concentration qualities on the vine.

The grape varieties favoured for the production of red and rosé wines are also original and local or regional varieties, such as the Duras N grape, which probably had its origins in the Gaillac region and is almost exclusively to be found in that region, the Fer N variety, originating in the south-west of France, and the Prunelard N grape, a Gaillac variety cited by Dr Guyot in 1868; its cultivation was abandoned in the 20th century but revived in the late 1990s.

The richness of the Gaillac winegrowing region stems from its location at a climatic crossroads and its wide range of pedological conditions. The geographical area, a land of transit, became a blending ground for original and essentially native wine grape varieties, selected and preserved over generations, each with its favoured ecological niche within that natural environment. Producers mastered the cultivation of these varieties by developing their expertise, particularly by adopting pruning and training methods that ensured good distribution of bunches, and thus succeeded in preserving the viticultural tradition.

This expertise is also reflected in the growers’ mastery of techniques that enable them to get the best out of their grapes by adapting or passing on their winemaking methods. The ageing period for red wines after fermentation established itself as the key to a wine with more complex aromas but also to the development of rounded and silky tannins, especially with original but rustic grape varieties. To achieve these objectives, the product specification prescribes a minimum ageing period lasting until 1 February of the year following the vintage.

Wines designated ‘late harvest’ are subject to ageing until at least 15 May of the second year following the vintage, including a minimum of two months in bottles. This long ageing period enhances the balance of the wines and develops their aromatic complexity. So as to preserve these characteristics and the specific nature of the product, and hence its reputation, the bottling of these wines takes place within the geographical area. All batches of wines that may be labelled ‘vendanges tardives’ (‘late harvest’) are subject to systematic checks in the geographical area at the end of the ageing period.

Sparkling wines

Over generations, producers have developed expertise in processing sparkling wines using various winemaking methods. The process known as the ‘ancestral method’ is based on mastery of the phenomenon of fermentation in bottled wines stored in cellars. These wines are made entirely from Mauzac B and Mauzac Rose Rs, grapes that are recognised for their aptitude for abundant secondary fermentation and fineness of bubbles. When overripened on well-exposed slopes, these varieties can be used to make sweet sparkling white wines.

After mastering this first technique, producers developed the method of second fermentation in bottles, thereby creating much drier (brut) products while preserving territorial originality in the composition of their blends. Lastly, long ageing in a horizontal position ‘on racks’ contributes to good secondary fermentation and development of the complexity of the fruity aromas.

The wines from this region, where vines have been grown for more than 2,000 years, have been exported via the rivers Tarn and Garonne, as testified by amphorae fragments originating in the Montans district that have been found in locations ranging from the south of Spain to the north of Scotland. When the Benedictines founded the Abbey of Saint Michel, they chose sites that were best suited to the production of wine, exercised remarkable skill in organising a trading network on the Tarn and carved out a sizeable network of cellars. The wine was transported down the Tarn, then the Garonne, to the port of Bordeaux, from where it set out to conquer France and northern Europe. In 1253, Richard III of England had 20 casks of Gaillac wine sent to him. The fame of the wines from the Gaillac region spread. For instance, in 1306 and 1307, years for which accounts have been preserved, Gaillac accounted for 40 % of the wines transported through the Garonne basin to Bordeaux for export.

Since the 1980s, although the total surface area of vineyards in the Tarn department has been diminishing, the percentage of wine output bearing the registered designation of origin ‘Gaillac’ has been increasing. Most of that output is marketed in bottles. Thanks to their dynamism and expertise, the Gaillac vintners are maintaining the fame and reputation of the wines from that region.

9.   Essential further conditions (packaging, labelling, other requirements)

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines with the registered designation of origin may specify on their labels the broader geographical unit ‘Sud-Ouest’. The name of this broader geographical unit may also feature on any leaflets and containers.

The size of the lettering for the broader geographical unit must not be larger, either in height or width, than the size of the letters forming the name of the registered designation of origin.

Supplementary indications

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the registered designation of origin may be followed by the indication ‘méthode ancestrale’ (‘ancestral method’) for the wines that comply with the production conditions laid down for that indication in the product specification.

The name of the registered designation of origin may be followed by the indication ‘primeur’ (‘early’) for the wines that comply with the production conditions laid down for that indication in the product specification.

The name of the registered designation of origin may be followed by the indication ‘doux’ (‘sweet’) for the wines that comply with the production conditions laid down for that indication in the product specification.

The name of the registered designation of origin may be followed by the indication ‘vendanges tardives’ (‘late harvest’) for the wines that comply with the production conditions laid down for that indication in the product specification.

The labels of the wines designated ‘primeur’ and the wines designated ‘vendanges tardives’ must also indicate the vintage.

Sparkling wines and sparkling wines designated ‘méthode ancestrale’ (‘ancestral method’)

Legal framework:

National legislation

Type of further condition:

Packaging in the demarcated area

Description of the condition:

All production processes, from the harvesting of the grapes to disgorging, or to removal of the sediment, must be carried out in the geographical area.

The sparkling wines are made by second fermentation in the bottle, and the duration of storage in the bottle in contact with the lees must be no less than nine months.

Sparkling wines designated ‘ancestral method’ are made by means of single fermentation. That fermentation commences in the tank. Secondary fermentation takes place entirely in the bottle on the basis of partly fermented grape must.

The duration of storage in bottles in contact with the lees must be no less than two months.

Since the winemaking process involves secondary fermentation in bottles, the bottling of the wines takes place within the geographical area.

The wines made by secondary fermentation in the bottle are placed on the market for the consumer after a minimum period of nine months’ storage in bottles in contact with the lees after the tirage and no earlier than 1 September of the year following the vintage.

The wines designated ‘méthode ancestrale’ are placed on the market for the consumer after a minimum period of two months’ storage in bottles in contact with the lees.

Still white wines designated ‘vendanges tardives’ (‘late harvest’)

Legal framework:

National legislation

Type of further condition:

Packaging in the demarcated area

Description of the condition:

Wines designated ‘vendanges tardives’ are subject to ageing until at least 15 May of the second year following the vintage, including a minimum of two months in bottles. This long ageing period enhances the balance of the wines and develops their aromatic complexity.

They are bottled in the demarcated geographical area, and all batches are subject to systematic checks at the end of the ageing period. Producers pursue the aim, on the one hand, of optimum preservation of the essential characteristics of products subject to long ageing, which requires consummate skill, and, on the other hand, of guaranteeing and safeguarding the quality and specificity of their products, and hence the reputation of the registered designation of origin, by means of checks carried out in the region of production, which require particular organoleptic expertise.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-1d5b3ef7-29eb-4f86-a2bf-d9d8dd9d6274

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(1)  OJ L 9, 11.1.2019, p. 2.

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