Bordeaux1

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Author:
7ate9
ID:
156765
Filename:
Bordeaux1
Updated:
2012-06-01 07:11:52
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bordeaux
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Description:
Bordeaux
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  1. The Generic Bordeaux Appellations
    • Bordeaux AOP
    • Bordeaux Supérieur AOP
    • Crémant de Bordeaux AOP
  2. Bordeaux AOP Département:
    Gironde
  3. Bordeaux AOP Subzones (Geographic Designations):
    Haut-Benauge (As of 2011, "Côtes de Francs" is no longer listed as a subzone)
  4. 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
  5. Bordeaux AOP Assemblage:
    per encépagement
  6. 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)
  7. 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
  8. Bordeaux AOP Residual Sugar:
    • Blanc (Sec): max. 3 g/l
    • Blanc (with residual sugar): 5-60 g/l
    • Rosé/Rouge: max. 3 g/l
  9. Bordeaux AOP Minimum Planting Density:
    4,000 vines per hectare
  10. 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
  11. Bordeaux AOP Established:
    1936

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