AOC/AOP Regulations
Département
- Aude
Communes of Production
- Ajac, Alet-les-Bains, Antugnac, Bouriège, Campagne-sur-Aude, Cassaignes, Castelreng, Cépie, Conilhac-de-la-Montagne, Couiza, Cournanel, Coustaussa, La Digne-d’Amont, La Digne-d’Aval, Espéraza, Fa, Festes-et-Saint-André, Gaja-et-Villedieu, Gardie, Ladern-sur-Lauquet, Limoux, Loupia, Luc-sur-Aude, Magrie, Malras, Montazels, Pauligne, Peyrolles, Pieusse, Pomas, Roquetaillade, Rouffiac-d’Aude, Saint-Couat-du Razès, Saint-Hilaire, Saint-Polycarpe, La Serpent, Serres, Tourreilles, Villar-Saint-Anselme, Villebazyet, Villelongue-d’Aude
Styles and Encépagement
- Blanc: Mauzac, Chenin Blanc and Chardonnay (still whites must be fermented in oak)
- Rouge:
- Principal Variety: Min. 50% Merlot
- Complementary Varieties: Min. 30% combined Grenache, Syrah, and Cot
- Accessory Varieties: Cabernet Franc and Cabernet Sauvignon
- Vin Mousseux Blanc „Méthode Ancestrale“: 100% Mauzac
- Vin Mousseux Blanc „Blanquette de Limoux“: Min. 90% Mauzac, plus Chardonnay and Chenin Blanc
Assemblage
- Rouge wines must contain a min. 3 varieties, including 45-70% Merlot, a min. 20% combined complementary varieties, and a max. 35% combined accessory varieties.
Minimum Potential Alcohol
- Blanc: 12%
- Rouge: 12%
- Vin Mousseux Blanc „Méthode Ancestrale“: 10% (10% acquired)
- Vin Mousseux Blanc „Blanquette de Limoux“: 9.5%
Minimum Must Weights
- Blanc: 178 g/l
- Rouge: 198 g/l
- VIn Mousseux: 153 g/l
Maximum Residual Sugar
- Blanc: 4 g/l
- Rouge: 3 g/l (4 g/l if potential alcohol is greater than 14%)
Sparkling Wine Requirements
- „Méthode Ancestrale“: Enrichment is prohibited. Wines are produced by a single fermentation and must be aged on the lees for a min. 2 months. Min. 3 atmospheres of pressure. Tirage and dosage are prohibited.
- „Blanquette de Limoux“: Wines are produced by the traditional method, and must be aged on the lees for a min. 9 months. Min. 3.5 atmospheres of pressure.
Sparkling Wine Requirements
- „Méthode Ancestrale“: Enrichment is prohibited. Wines are produced by a single fermentation and must be aged on the lees for a min. 2 months. Min. 3 atmospheres of pressure. Tirage and dosage are prohibited.
- „Blanquette de Limoux“: Wines are produced by the traditional method, and must be aged on the lees for a min. 9 months. Min. 3.5 atmospheres of pressure.
Harvest Method
- Manual harvesting is mandatory for Blanc and Vin Mousseux
Élevage
- Blanc and Rouge wines may not be released before May 1 of the year following the harvest
Minimum Planting Density
- 4,000 vines per hectare
Maximum Yield (Rendement de Base)
- Blanc/Rouge: 50 hl/ha
- Vin Mousseux: 60 hl/ha
AOC Established
- 1938 for Vin Mousseux, 1959 for still wines (last updated 2011)
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