AOC/AOP Regulations
Département
- Aveyron
Communes of Production
- Coubisou, Estaing, Sébrazac
Styles and Encépagement
- Blanc: Min. 50% Chenin Blanc, Min. 10% Mauzac, Max. 25% Saint-Côme (Rousselou)
- Rosé:
- Principal Varieties: Min. 50% combined Gamay and Fer (min. 30%)
- Complementary Varieties: Min. 10% combined Cabernet Sauvignon and Cabernet Franc
- Accessory Varieties: Max. 30% combined Abouriou (Saint-Laurent), Castet, Duras, Merlot, Mouyssaguès, Négret de Banhars, Pinot Noir
- Rouge: As per Rosé
Assemblage
- Blanc: Min. 50% Chenin Blanc, min. 10% Mauzac, max. 20% Saint-Côme
- Rosé: Min. 2 varieties. 50-80% Gamay, and the presence of one of the complementary varieties in the blend is mandatory.
- Rouge: Min. 3 varieties. Min. 50% combined Gamay and Fer, and min. 30% Fer.
Minimum Potential Alcohol
- 10.5%
Minimum Must Weight
- Blanc: 170 g/l
- Rosé/Rouge: 183 g/l
Maximum Residual Sugar
- Blanc/Rosé: 4 g/l
- Rouge: 3 g/l
Harvest Method
- Manual harvesting is required
Élevage
- Rouge wines may not be released until April 1 of the year following the harvest
Minimum Planting Density
- 5,000 vines per hectare
Maximum Yield (Rendement de Base)
- Blanc: 60 hl/ha
- Rosé/Rouge: 55 hl/ha
AOC Established
- 2011 (Vins d’Estaing VDQS established in 1965) (last updated 2011)
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