AOC/AOP Regulations
Département
- Vendée
Subzones (Geographic Designations)
- Brem, Chantonnay, Mareuil, Pissotte, Vix
Communes of Production
- Auzay, Brem-sur-Mer, Brétignolles-sur-Mer, Chaillé-sous-les-Ormeaux, Champ-Saint-Père, Chantonnay-Saint-Philbert-du-Pont-Charrault, Château-Guibert, La Couture, L’Ile d’Olonne, Longèves, Mareuil-sur-Lay-Dissais, Olonne-sur-Mer, Le Poiré-sur-Velluire, Rosnay, Saint-Florent-des-Bois, Le Tablier, Pissotte, Vairé, Vix
Styles and Encépagement
- Blanc:
- Principal Variety (Min. 60%): Chenin Blanc
- Complementary Varieties (Min. 10% combined): Chardonnay (Grolleau Gris is also considered complementary in Brem, and Sauvignon Blanc is also considered complementary in Vix.)
- Rosé:
- Principal Varieties (Min. 80%): Gamay and Pinot Noir (In Brem and Chantonnay, the encépagement requires a min. 50% Pinot Noir and a min. 20% Gamay. In Mareuil, Pissotte, and Vix, the encépagement requires a min. 50% Gamay and a min. 30% Pinot Noir.)
- Accessory Varieties: Cabernet Franc, Cabernet Sauvignon, Négrette (Grolleau Gris is considered complementary in Brem)
- Rouge:
- Principal Varieties: Cabernet Franc, Négrette, Pinot Noir (In Brem and Pissotte, the encépagement requires a min. 50% Pinot Noir and a min. 20% Cabernet Franc. In Chantonnay, Mareuil, and Vix, the encépagement requires a min. 50% Cabernet Franc, and a min. 20% Pinot Noir. Négrette is always at a min. 10%.)
- Accessory Varieties: Cabernet Sauvignon, Gamay
- All Fiefs Vendéens wines may include the geographical designation „Val de Loire“ on the label
Assemblage
- per encépagement
Minimum Potential Alcohol
- Blanc: 10%
- Rosé/Rouge: 10.5%
Minimum Must Weight
- Blanc: 161 g/l
- Rosé: 170 g/l
- Rouge: 180 g/l
Maximum Residual Sugar
- Blanc/Rosé: 3 g/l
- Rouge: 2.5 g/l
Minimum Planting Density
- 5,000 vines per hectare
Maximum Yield (Rendement de Base)
- Blanc/Rosé: 60 hl/ha
- Rouge: 55 hl/ha
AOC Established
- 2011 (VDQS established in 1984) (last updated 2011)
Links