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  1. Département of Bourgogne Mouseux AOP:
    Yonne, Côte de'Or, Saône-et-Loire, Rhône
  2. Styles and Encépagment of Bourgogne Mousseux AOP:
    • Vin Mousseux Rouge: Principal Varieties: Pinot Noir and Gamay (César is considered a principal variety in vineyards of the Yonne département)
    • Accessory Varieties: Max. 10% combined Aligoté, Chardonnay, Gamay de Bouze, Gamay de Chaudenay, Melon de Bourgogne, Pinot Blanc, Pinot Gris
    • Chardonnay, Pinot Gris, and Pinot Blanc may be present in a combined max. 15% as mixed plantings in the vineyard
  3. Assemblage requirements for Bourgogne Mousseux AOP
    Accessory varieties may not exceed 49% of blend
  4. Minimum Potential ABV for Bourgogne Mousseux AOP
  5. Minimum Must Weight for Bourgogne Mousseux AOP:
    171 g/l
  6. Maximum Residual Sugar for Bourgogne Moussuex AOP:
    2 g/l
  7. Additional Requirements for Bourgogne Moussuex AOP
    • Traditional Method Secondary Fermentation
    • The wines must spend a min. 9 months on the lees prior to dégorgement, and may be immediately released afterward
    • Min. 3.5 atmospheres of pressure
  8. Minimum Planting Density for Bourgogne Moussuex AOP in the Hautes Côtes:
    4,000 vines per hectare
  9. Minimum Planting Density for Bourgogne Moussuex AOP
    5000 Vines per Hectare
  10. Rendement de Base for Bourgogne Mousseux AOP:
    64 hl/ha
  11. Bourgogne Moussuex AOP established
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