AOC/AOP Regulations
Département
- Tarn
Styles and Encépagement
- Blanc: In addition to the standard dry whites, blanc wines may be released as „Doux“ or „Primeur“
- Principal Varieties: Min. 50% combined Len de l’El, Mauzac, Mauzac Rosé, and Muscadelle
- Accessory Varieties: Ondenc and Sauvignon Blanc
- Blanc „Vendanges Tardives“ (VT):
- Principal Varieties: Len de l’El and Ondenc
- Accessory Varieties: Mauzac, Mauzac Rosé, Muscadelle
- Rosé:
- Principal Varieties: Min. 70% combined Syrah, Duras, and Fer (min. 40% combined Duras, Prunelard and Fer, at least 2 of these varieties must be present)
- Accessory Varieties: Cabernet Franc, Cabernet Sauvignon, Gamay, Merlot.
- Rouge: As for Rosé
- Rouge Primeur: 100% Gamay (vinified by carbonic maceration)
- Vin Mousseux Blanc and Blanc „Doux“: As for Blanc
- Vin Mousseux Blanc Méthode Ancestrale: Mauzac and Mauzac Rosé
Assemblage
- Blanc: per encépagement
- Blanc VT: Min. 50% principal varieties, max. 20% accessory varieties
- Rosé/Rouge: Min. 2 varieties, and min. 50% principal varieties
Minimum Potential Alcohol
- Blanc: 10.5%
- Blanc Doux: 12.5% (10% acquired)
- Blanc VT: 17% (11% acquired)
- Primeur Rouge: 10.5%
- Rosé/Rouge: 11%
- VIn Mousseux: 9%
- Vin Mousseux Méthode Ancestrale: 9% (8% acquired)
- Vin Mousseux Doux: 11% (7% acquired)
Minimum Must Weight
- Blanc: 170 g/l
- Blanc Doux: 204 g/l
- Blanc VT: 280 g/l
- Primeur Rouge: 180 g/l
- Rosé/Rouge: 189 g/l
- Vin Mousseux: 153 g/l
- Vin Mousseux Doux: 178 g/l
Enrichment
- Chaptalization is prohibited for VT wines.
Residual Sugar
- Blanc: max. 4 g/l
- Blanc Doux: min. 45 g/l
- Blanc VT: min. 100 g/l
- Vin Mousseux: max. 50 g/l
- VIn Mousseux Doux: min. 50 g/l
- Rouge: max. 2.5 g/l (4 g/l if potential alcohol is greater than 14%)
- Rouge Primeur: max. 2 g/l
Sparkling Wine Requirements
- Vin Mousseux: Wines are produced by the traditional method, and must be aged on the lees for a min. 9 months prior to disgorgement. Wines have a pressure of at least 3.5 atmospheres.
- Vin Mousseux Méthode Ancestrale: Wines are produced by a single fermentation beginning in tank, and must be aged on the lees for a min. 2 months prior to disgorgement. Méthode Ancestrale wines must have a pressure of at least 3 atmospheres. Tirage and dosage are prohibited.
Harvest Method
- Rouge Primeur and Vin Mousseux Méthode Ancestrale grapes must be hand-harvested.
- For VT wines, botrytis- or passerillage-affected grapes are hand-harvested in successive tries.
Minimum Planting Density
- 4,000 vines per hectare
Maximum Yield (Rendement de Base)
- Blanc/Vin Mousseux: 60 hl/ha
- Blanc/Vin Mousseux Doux: 45 hl/ha
- Blanc VT: 25 hl/ha
- Rosé/Rouge: 55 hl/ha
AOC Established
- 1938 (1970 for rosé and rouge wines) (last updated 2011)
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