AOC/AOP Regulations
Département
- Gironde
Subzones (Geographic Designations)
Haut-Benauge (As of 2011, „Côtes de Francs“ is no longer listed as a subzone)
- Communes for Haut-Benauge: Arbis, Cantois, Escoussans, Gornac, Ladaux, Mourens, Saint-Pierre-de-Bat, Soulignac, Targon
Styles and Encépagement
- Blanc: Blanc may be labeled „Sec“
- Principal Varieties: Min. 70% combined Sémillon, Sauvignon Blanc, Sauvignon Gris, and Muscadelle
- Accessory Varieties: Max. 30% combined Ugni Blanc, Merlot Blanc, and Colombard
- Rosé/Clairet: Cabernet Sauvignon, Cabernet Franc, Cot (Malbec), Merlot, Petit Verdot, Carmenère
- Rouge/Claret: As for Rosé
- Bordeaux „Haut-Benauge“ Blanc: Sémillon, Sauvignon Blanc, Sauvignon Gris, and Muscadelle
- No mythical creatures allowed on labels as deemed „mythical“ by the INAO
Assemblage
- per encépagement
Minimum Potential Alcohol
- Blanc (Sec): 10%
- Blanc (with residual sugar): 10.5% (10% acquired)
- Rosé: 10%
- Rouge: 10.5%
- Blanc Moelleux: 10.5%
- Bordeaux „Haut Benauge“: 11.5% (11% acquired)
Minimum Must Weights
- Blanc (Sec): 162 g/l (170 g/l for Sauvignon Blanc and Gris)
- Blanc (with residual sugar): 178 g/l
- Rosé: 162 g/l (170 g/l for Merlot)
- Rouge: 180 g/l (189 g/l for Merlot)
- Bordeaux „Haut Benauge“: 195 g/l
Maximum Residual Sugar
- Blanc (Sec): max. 3 g/l (upper limit may be increased to 5 g/l if the TA is greater than/equal to 2.7 g/l sulfuric acid)
- Blanc „Haut Benauge“: 5-60 g/l
- Rosé: max. 3 g/l (upper limit may be increased to 5 g/l if the TA is greater than/equal to 2.7 g/l sulfuric acid)
- Rouge: max. 3 g/l
Minimum Planting Density
- 4,000 vines per hectare
Maximum Yield (Rendement de Base)
- Blanc: 67 hl/ha
- Rosé: 62 hl/ha
- Rouge: 60 hl/ha
- Bordeaux „Haut Benauge“: 55 hl/ha
AOC Established
- 1936 (last updated 2011)
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