AOC/AOP Regulations
Département
- Sarthe, Indre-et-Loire
Communes of Production
- Sarthe département: Beaumont-sur-Dême, Chahaignes, La Chartre-sur-le-Loir, Château-du-Loir, Chenu, Dissay, Flée, Lhomme, Marçon, Montabon, Nogent-sur-Loir, Poncé-sur-Loir, Ruillé-sur-Loir, Saint-Germain-d’Arcé, Saint-Pierre-de-Chevillé, Vouvray-sur-Loir
- Indre-et-Loire département: Bueil, Saint-Aubin-le-Dépeint, Saint-Christophe-sur-le-Nais, Saint-Paterne-Racan, Villebourg
Styles and Encépagement
- Blanc: 100% Chenin Blanc
- Rosé:
- Principal Variety: Min. 65% Pineau d’Aunis
- Accessory Varieties (Max. 30% each): Cot, Gamay, and Grolleau
- Rouge:
- Principal Variety: Min. 65% Pineau d’Aunis
- Accessory Varieties (Max. 30% each): Cabernet Franc, Cot, and Gamay
- Pineau d’Aunis must be planted in a Min. 50% proportion of the vineyard until after 2013, a Min. 55% from 2014-2018, and a Min. 60% from 2019-2022.
- Gamay may comprise over 40% of the rosé encépagement until after 2022.
- Coteaux du Loir wines may use the geographical designation „Val de Loire“ on the label.
Assemblage
- Rouge and Rosé wines may be produced solely from Pineau d’Aunis. For blends, Pineau d’Aunis must be in the majority.
Minimum Potential Alcohol
- Blanc: 10%
- Rosé/Rouge: 9.5%
- Blanc/Rosé (with greater than 12 g/l of residual sugar): 12.5%
Minimum Must Weight
- Blanc/Rouge: 162 g/l
- Rosé: 153 g/l
- Blanc/Rosé (with greater than 12 g/l of residual sugar): 212 g/l
Enrichment
- Chaptalization is prohibited for blanc and rosé wines with greater than 12 g/l of residual sugar.
Residual Sugar
- Blanc/Rosé „Sec“: max. 8 g/l (total acidity must be within 2 g/l of residual sugar)
- Rouge: max. 2 g/l
Minimum Planting Density
- 5,000 vines per hectare
Maximum Yield (Rendement de Base)
- 55 hl/ha
AOC Established
- 1948 (last updated 2011)
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