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The Generic Bordeaux Appellations
- Bordeaux AOP
- Bordeaux Supérieur AOP
- Crémant de Bordeaux AOP
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Bordeaux AOP Département:
Gironde
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Bordeaux AOP Subzones (Geographic Designations):
Haut-Benauge (As of 2011, "Côtes de Francs" is no longer listed as a subzone)
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Bordeaux AOP 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
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Bordeaux AOP Assemblage:
per encépagement
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Bordeaux AOP 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)
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Bordeaux AOP Minimum Must Weight:
- 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
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Bordeaux AOP Residual Sugar:
- Blanc (Sec): max. 3 g/l
- Blanc (with residual sugar): 5-60 g/l
- Rosé/Rouge: max. 3 g/l
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Bordeaux AOP Minimum Planting Density:
4,000 vines per hectare
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Bordeaux AOP Maximum Yield (Rendement de Base):
- Blanc: 67 hl/ha
- Rosé: 62 hl/ha
- Rouge: 60 hl/ha
- Bordeaux "Haut Benauge": 55 hl/ha
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Bordeaux AOP Established:
1936
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