Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2022/C 293/09)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within 2 months of the date of this publication.

SINGLE DOCUMENT

‘Corrèze’

PDO-FR-02407

Date of submission of the application: 20.12.2017

1. Name(s) to be registered

Corrèze

2. Member State

France

3. Geographical indication type

PDO – Protected Designation of Origin

4. Categories of grapevine product

1. Wine

15. Wine made from raisined grapes

5. Description of the wine(s)

1. Still red wines

BRIEF WRITTEN DESCRIPTION

These wines generally have a ruby to garnet robe with violet highlights. Intensely evocative scents, predominantly red fruit with notes of spice, characterise their bouquet. On the palate these wines are refreshing and harmoniously balanced. If matured in wooden barrels, as is sometimes the case, these wines develop silky tannins, with complex aromas ranging from notes of truffle for the older vintages, which develop a nuttier bouquet, to notes of vanilla for the younger wines. These wines beautifully express the qualities of the Cabernet Franc N grape, which is sometimes blended with secondary varieties such as Cabernet Sauvignon N and Merlot N, which bring aromatic complexity and strength. They can be appreciated young, but it is worth waiting up to 5 years before drinking them.

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

Their fermentable sugar (glucose + fructose) content is ≤ 4 g/l.

After enrichment, the wines’ total alcoholic strength by volume does not exceed 12,5 %.

Malolactic fermentation is compulsory for these wines, whose malic acid content is ≤ 0,4 g/l.

The other analytical characteristics are as laid down by EU legislation.

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

2. Still dry white wines

BRIEF WRITTEN DESCRIPTION

The dry white wines, made solely from the Chenin B grape variety, are generally pale yellow in colour, with golden highlights. These are highly aromatic wines with floral and white fruit notes and occasional scents of honey. Fresh and fruity on the palate, they are lively and powerful with a long finish featuring floral and mineral notes.

These wines have a minimum natural alcoholic strength by volume of 10 %.

Their fermentable sugar content (glucose + fructose) is ≤ 4 g/l. This content may be increased to 9 grams per litre if the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams less than the residual sugar content.

After enrichment, the wines’ total alcoholic strength by volume must not exceed 12,5 %.

The other analytical characteristics are as laid down by EU legislation.

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

3. Wines traditionally described as ‘straw wine’

BRIEF WRITTEN DESCRIPTION

Produced from grapes of the Cabernet Franc N, Cabernet Sauvignon N, Chardonnay B, Merlot N and Sauvignon B varieties that have been raisined off the vine, these wines have a high natural residual sugar content. Their robe has tones of antique gold to amber. Their bouquet is characterised by notes of overripe fruit, very strong aromas of dried or candied fruit, with, in some cases, a slight nutty flavour or ‘rancio’. They are instantly soft on the palate, with vivacity and a long finish. When pressed, these wines have a minimum natural alcoholic strength of 18 % and a minimum sugar content of 320 g/l. They have a minimum actual alcoholic strength of 12,5 % and a fermentable sugar (glucose + fructose) content of ≥ 68 g/l. No enrichment or concentration techniques, such as cryoconcentration or the use of raisining ovens or drying lofts, are permitted for these wines. These wines are aged until at least 15 November of the 3rd year after the harvest, a minimum of 18 months of which must be in wooden casks or barrels.

This product falls under category (15) Wine from raisined grapes as per Regulation (EU) No 1308/2013.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 30 Maximum total sulphur dioxide (in milligrams per litre) 300

6. Wine-making practices

a. Essential oenological practices

Cultivation method

The minimum planting density of the plots is 4 000 vines per hectare.

Each vine has a maximum available area of 2,50 m2. This maximum surface area is calculated by multiplying the spacing between the rows by the spacing between the vines.

The spacing between the rows is 2,50 metres or less. Between plants in the same row, the spacing is at least 0,85 metres.

These provisions do not apply to vines planted in terraces. ‘A terraced vineyard plot’ means a plot with specific landscaping, established before the vine was planted, necessitated by the pre-existing slope. This terraced landscaping is such that the usual planting density rules do not apply and using mechanised harvesters between the various levels is impossible. For vineyard plots planted in terraces, the spacing between plants in the same row is between 0,80 m and 1 m.

At the latest, pruning must take place before phenological stage E, i.e. three leaves unfolded on the first two buds.

The vines are pruned by single Guyot, double Guyot or single or double Royat cordon pruning.

At pruning, the number of buds must not exceed 16 per vine.

At the fruit-setting stage (Lorenz stage 27), the number of fruit-bearing branches must be less than or equal to 12 per vine.

1. Specific harvesting provisions

Cultivation method

Wines traditionally described as ‘straw wine’ are made from grapes that are harvested by hand.

2. Special provisions for wines traditionally described as ‘straw wine’

Specific oenological practice

Grapes intended for the production of these wines are laid out to dry on screens or beds of straw for a minimum of 6 weeks, in dedicated naturally or artificially ventilated premises. Artificial ventilation is always at the temperature of the outside air. This outside air may be dehumidified using cold and dry air.

These wines are aged until at least 15 November of the 3rd year after the harvest, a minimum of 18 months of which must be in wooden casks or barrels.

b. Maximum yields

1. Still red wines

60 hectolitres per hectare

2. Still dry white wines

65 hectolitres per hectare

3. Wines traditionally described as ‘Straw wine’

24 hectolitres per hectare

7. Demarcated geographical area

The grapes are harvested and the wines made and developed in the following municipalities in the Department of Corrèze:

Allassac, Beaulieu-sur-Dordogne, Bilhac, Branceilles, Brivezac, La Chapelle-aux-Saints, Chauffour-sur-Vell, Collonges-la-Rouge, Curemonte, Donzenac, Ligneyrac, Marcillac-la-Croze, Meyssac, Noailhac, Nonards, Puy-d’Arnac, Queyssac-les-Vignes, Saillac, Saint-Bazile-de-Meyssac, Saint-Julien-Maumont, Sioniac, Turenne, Végennes and Voutezac.

For wines traditionally described as ‘straw wine’, the grapes are harvested then dried and the wine made, developed and matured in the following municipalities in the Department of Corrèze:

Beaulieu-sur-Dordogne, Bilhac, Branceilles, Brivezac, La Chapelle-aux-Saints, Chauffour-sur-Vell, Collonges-la-Rouge, Curemonte, Ligneyrac, Marcillac-la-Croze, Meyssac, Noailhac, Nonards, Puy-d’Arnac, Queyssac-les-Vignes, Saillac, Saint-Bazile-de-Meyssac, Saint-Julien-Maumont, Sioniac, Turenne and Végennes.

8. Main grape variety (varieties)

Cabernet Franc N

Cabernet Sauvignon N

Chardonnay B

Chenin B

Merlot N

Sauvignon B – Sauvignon Blanc

9. Description of the link(s)

The geographical area of the ‘Corrèze’ PDO, namely the south-west part of the Department of Corrèze, is located in the foothills of the Brive and Meyssac river basins. To the east it overlaps with the foothills of the Massif Central, to the west and the Périgord hills and the Causse de Martel while the Dordogne River marks its border to the south.

The Department of Corrèze’s geomorphology and climate severely restrict the scope for planting vineyards. Only the Brive and Meyssac river basins offer suitable exposure, topography and altitude for growing vines. In terms of climate, this region, which is at low altitude and well sheltered, enjoys a temperate and mild climate, in contrast to the more continental climate of the Limousin plateau. Summers are hot and winters moderately cold. Rainfall is well distributed throughout the year and averages between 800 mm and 900 mm. This oceanic climate, which in some years is accompanied by autumn depressions with low precipitation coming in from Aquitaine, or, on the contrary, hot and sunny Indian summers, is conducive to the production of quality wines. Similarly, in terms of soil, only the brown soils on marly limestone or sandstone south of the Meyssac river basin and those on vertical shale north of the Brive river basin are suitable for viticulture. The vineyards are usually situated at between 150 metres and 300 metres altitude. Above 320 metres altitude, i.e. north of the Meyssac, Donzenac and Juillac faults, wine cannot be produced on the crystalline basement.

Located on the best land for viticulture, the vines are cultivated with precise rules on density, size, trellising, foliage height and yield depending on the type of wine produced in order to achieve the best concentration and aromatic expression of the various wines produced.

The ‘Corrèze’ PDO red wines are produced mainly from the Cabernet Franc N variety, which, on clay-limestone soils in which truffles grow, on slate shale or sedimentary soils, enables the production of wines that are ruby to garnet in colour with violet highlights and with a bouquet dominated by red fruit with notes of spice. In addition, the Merlot N and Cabernet Sauvignon N varieties can add extra structure and aromatic complexity to the blend.

The wines that are covered by the supplementary geographical designation ‘Coteaux de la Vézère’ come from grapes grown on the Vézère hillside shale and slate terrain to the north of Brive, which gives the Cabernet Franc N red wines their specific characteristics, namely a ruby-red robe and a complex bouquet allying red and black fruit. This terroir is unique in producing dry white wines from the Chenin B variety alone that have floral and white fruit notes.

The tradition of raisining the grapes to produce ‘straw wine’ still continues on the clay-limestone soils in the Meyssac river basin, where the autumn climate provides the perfect conditions for this practice. Geomorphology and the resulting local microclimate are key factors for the production of straw wine, which requires the sedimentary soils found at the foot of the crystalline massif, full south exposure and an attenuated oceanic influence. This distinctive production area is known locally as the ‘Limousin Riviera’; it provides an environment that is able to bring out the characteristic sweetness of the straw wine, which is antique gold to amber in colour with a bouquet of dried or candied fruit. The hills form an amphitheatre at the foot of the Montagne Limousine and overlook the Dordogne River to the south: this explains the natural aeration and mild weather in autumn that provide suitable conditions for the grapes to dry out naturally. The practice of drying fruit and plants is part of a long tradition in this region of Bas-Limousin. Walnut production is widespread in the Meyssac river basin, as is recognised by the ‘Noix du Périgord’ PDO. The region was also a major tobacco producer in the last century, which also required its drying techniques. In 1821, François Planchard de la Greze described how straw wine is made. He specifies that the grapes harvested after the dew has fallen are laid out on straw or a clean wooden floor. In mid-December, the grapes are destemmed and pressed. This ancestral tradition of producing this highly characteristic sweet wine has continued over time, despite the decline in vineyards over the last century.

Even though viticultural traditions stopped almost completely for a century after the phylloxera epidemic, it is remarkable that in each of the two surviving vineyard oases in Corrèze, a group of wine enthusiasts were able to join forces around a common project and revive a glorious wine-making tradition. The quality of these wines and the lasting survival of the vineyards that produced them are ensured by their expertise and commitment. By tailoring the grape varieties and cultivation practices to the particular terroir, the winegrowers have been able to develop high-quality supplementary products that are worthy successors to the region’s former excellent reputation for wine.

10. Essential further conditions

Wines traditionally described as ‘Straw wine’

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the designation may be supplemented with the traditional term ‘straw wine’ for wines meeting the production conditions laid down for this type of wine.

Supplementary geographical designations

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the designation may be followed by the geographical designation ‘Coteaux de la Vézère’ for wines meeting the production conditions laid down for this supplementary geographical designation.

For the supplementary geographical designation ‘Coteaux de la Vézère’, the grapes must harvested and the wines made and developed in the following municipalities in the Department of Corrèze: Allassac, Donzenac and Voutezac.

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-ffb5421f-1d52-4f8c-b484-b5a93270c83d

(1) OJ L 347, 20.12.2013, p. 671.