AOC/AOP Regulations
Département
- Ain
Subzones (Geographic Designations
- Manicle, Montagnieu, Cerdon
Styles and Encépagement
- Blanc:
- Principal Variety: Min. 70% Chardonnay
- Accessory Varieties: Aligoté, Altesse, Mondeuse Blanc, Pinot Gris, and Jacquère
- Rosé:
- Principal Varieties: Min. 70% combined Gamay and Pinot Noir
- Accessory Varieties: Pinot Gris, Poulsard, and Mondeuse
- Rouge: Gamay, Mondeuse, or Pinot Noir (may be labeled by variety)
- Vin Mousseux/Pétillant Blanc:
- Principal Varieties: Min. 70% combined Chardonnay, Molette, and Jacquère
- Accessory Varieties: Aligoté, Altesse, Gamay, Mondeuse Blanc and Noir, Pinot Noir, Pinot Gris, and Poulsard
- Vin Mousseux/Pétillant Rosé:
- Principal Varieties: Min. 70% combined Gamay and Pinot Noir
- Accessory Varieties: Mondeuse, Pinot Gris, and Poulsard
- Bugey „Manicle“:
- Blanc: 100% Chardonnay
- Rouge: 100% Pinot Noir
- Bugey „Montagnieu“:
- Rouge: 100% Mondeuse
- Vin Mousseux/Pétillant Blanc:
- Principal Varieties: Min. 70% combined Mondeuse, Chardonnay, and Altesse
- Accessory Varieties: Gamay, Molette, Jacquère, and Pinot Noir
- Bugey „Cerdon“ (Méthode Ancestrale):
- Vin Mousseux Rosé: Gamay and Poulsard (wines are aged on the lees for a min. 2 months, and have a min. pressure of 3 atmospheres)
Assemblage
- Blanc/Rosé/Vin Mousseux: per encépagement
- Rouge: Wines must be produced from a single variety
- Bugey „Cerdon“: Wines may not be produced solely from Poulsard
Minimum Potential Alcohol
- Blanc/Rosé: 9.5%
- Rouge (Gamay and Pinot Noir): 9.5%
- Rouge (Mondeuse): 9%
- Base wines for Vin Mousseux: 9%
- Bugey „Manicle“ Blanc: 10%
- Bugey „Manicle“ Rouge: 10%
- Bugey „Montagnieu“ Rouge: 9.5%
- Bugey „Cerdon“: 8.5%
Minimum Must Weights
- Blanc/Rosé: 153 g/l
- Rouge (Gamay and Pinot Noir): 162 g/l
- Rouge (Mondeuse): 153 g/l
- Base Wines for Vin Mousseux: 144 g/l
- Bugey „Manicle“ Blanc: 162 g/l
- Bugey „Manicle“ Rouge: 171 g/l
- Bugey „Montagnieu“ Rouge: 162 g/l
- Bugey „Cerdon“: 136 g/l
Maximum Residual Sugar
- Blanc: max. 6 g/l
- Rosé: max. 5 g/l
- Rouge: max. 2 g/l
- Bugey „Cerdon“: min. 40 g/l
Sparkling Wine Requirements
- Bugey Vin Mousseux/Pétillant: Wines are produced by the traditional method, and must be aged for a min. 9 months on the lees prior to disgorgement.
- Bugey „Montagnieu“ Vin Mousseux/Pétillant: Wines are produced by the traditional method, and must be aged for a min. 12 months on the lees prior to disgorgement.
- Bugey „Cerdon“: Wines are produced by the méthode ancestrale, and must be aged on the lees for a min. 2 months prior to disgorgement. Bugey „Cerdon“ must have a pressure of at least 3 atmospheres. Tirage and dosage are prohibited.
Maximum Yield (Rendement de Base)
- Blanc: 67 hl/ha
- Gamay: 60 hl/ha
- Mondeuse and Pinot Noir: 58 hl/ha
- Rosé: 65 hl/ha
- Vin Mousseux/Pétillant: 71 hl/ha
- Bugey „Manicle“ Blanc: 63 hl/ha
- Bugey „Manicle“ Rouge: 53 hl/ha
- Bugey „Montagnieu“ Rouge: 53 hl/ha
- Bugey „Cerdon“: 71 hl/ha
AOC Established
- 2009 (VDQS in 1958) (last updated 2011)
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