EN
C 88/102
Official Journal of the European Union
24.2.2022
SINGLE DOCUMENT
1.
Name(s) Médoc
2.
Type of geographical indication PDO – Protected Designation of Origin
3.
Category of grapevine product 1.
Wine
4.
Description of the wine(s) BRIEF WRITTEN DESCRIPTION These are still red wines with excellent ageing potential.
They are tannic wines, with an intense colour, made mainly from Cabernet Sauvignon N (traditional variety) blended with Merlot N and smaller quantities of Cabernet Franc N and Petit Verdot N or, less often, Cot N and Carmenère N. Cabernet Sauvignon N gives the wine spicy notes, while Merlot N makes for round, soft wines with aromas of red fruit.
The addition of Cabernet Franc N or Petit Verdot N enhances the wines’ structure and complexity, while the latter variety also adds freshness.
After enrichment, their total alcoholic strength by volume does not exceed 13 %.
Their minimum alcoholic strength by volume is 11 %.
Every batch of wine sold (in bulk) or packaged has: — a fermentable sugar content (glucose + fructose) not greater than 3 g/l — a malic acid content not greater than 0,2 g/l Wines sold in bulk or packaged before 1 October in the year following the year of harvest have a volatile acidity content of not more than 12,25 meq/l.
Beyond that date, the wines have a volatile acidity content of not more than 16,33 meq/l.
Every batch of wine sold in bulk has a sulphur dioxide content of not more than 140 mg/l.
General analytical characteristics
Maximum total alcoholic strength (in % volume)
13
Minimum actual alcoholic strength (in % volume) Minimum total acidity
in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
16,33
Maximum total sulphur dioxide (in milligrams per litre)
5.
Wine-making practices
5.1.
Specific oenological practices 1.
E nr ic hm en t Specific oenological practice Reductive methods of enrichment are permitted up to a concentration rate of 15 %.
After enrichment, the wines’ total alcoholic strength by volume does not exceed 13 %. 2.
Tra inin g of th e v i n es Cultivation method