Jura And Savoie

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AOPs of Jura

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Côtes du Jura AOP
Macvin du Jura AOP
Crémant du Jura AOP
Arbois AOP
Château-Chalon AOP
l'Etoile AOP

Hint 1

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Côtes du Jura AOP

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◦Blanc: ■Principal Varieties: Min. 80% combined Chardonnay and Savagnin
◦Rosé/Rouge ■Principal Varieties: Min. 80% combined Pinot Noir, Trousseau, and Poulsard
◦Vin de Paille: Chardonnay, Poulsard, Savagnin, and Trousseau
◦Vin Jaune: 100% Savagnin
Assemblage: Blanc, Rouge, Rosé, and Vin de Paille wines may be single varietal wines or blends. Principal varieties must account for a majority of any blend.
Vin de Paille Requirements: Grapes destined for Vin de Paille must be dried for a min. 6 weeks, achieving a must weight of 320-420 g/l
Élevage: ◦VIn Jaune: Must be aged until December 15 of the sixth year following the harvest, including at least 60 months under the "voile", without topping up, may be released on January 1 of the seventh year following the harvest
◦Vin de Paille: Must be aged until November 15 of the third year following the harvest, including at least 18 months in oak, may be released on December 1 of the third year following the harvest

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Macvin du Jura AOP

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◦Vin de Liqueur Blanc: Chardonnay and/or Savagnin
◦Vin de Liqueur Rosé: Pinot Noir, Poulsard, and/or Trousseau
◦Vin de Liqueur Rouge: As for Rosé
Élevage: Min. 12 months in oak

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Crémant du Jura AOP

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◦Vin Mousseux Blanc: Min. 70% combined Chardonnay, Pinot Noir, and Trousseau
◦Vin Mousseux Rosé: Min. 50% combined Pinot Noir, Pinot Gris, Trousseau, and Poulsard

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Arbois AOP

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Subzones (Geographic Designations): Pupillin
◦Blanc: ■Principal Varieties: Min. 80% combined Chardonnay and Savagnin
◦Rosé/ Rouge ■Principal Varieties: Min. 80% combined Pinot Noir, Poulsard, and Trousseau
◦Vin de Paille: Poulsard, Trousseau, Chardonnay, Savagnin
◦Blanc "Vin Jaune": 100% Savagnin
◦Vin de Paille: Poulsard, Trousseau, Chardonnay, Savagnin
◦Blanc "Vin Jaune": 100% Savagnin

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Château-Chalon AOP

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◦Blanc "Vin Jaune": 100% Savagnin

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l'Etoile AOP

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Styles and Encépagement: ◦Blanc: Min. 80% Chardonnay and/or Savagnin, plus Poulsard
◦Vin de Paille: Chardonnay, Savagnin, Poulsard
◦Vin Jaune: 100% Savagnin
•Maximum Residual Sugar: 3 g/l (except Vin de Paille)
•Élevage: ◦Vin Jaune: Must be aged until December 15 of the sixth year following the harvest, including at least 60 months under the "voile", without topping up, may be released on January 1 of the seventh year following the harvest
◦Vin de Paille: Must be aged until September 15 of the third year following the harvest, including a min. 18 months in oak, may be released on October 1 of the third year following the harvest

•Additional Requirements for Vin de Paille: ◦Grapes must be harvested by hand in successive tries
◦Chaptalization is forbidden
◦Grapes destined for Vin de Paille must be dried for a min. 6 weeks, achieving a must weight of 320-420 g/l

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AOPs of Savoie

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Vin de Savoie/Savoie AOP
Roussette de Savoie AOP
Seyssel AOP
Bugey AOP
Roussette de Bugey AOP

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Vin de Savoie/Savoie AOP

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◦Blanc: Aligoté, Altesse, Chardonnay, Jacquère, Mondeuse Blanc, and Velteliner Rouge
◦Rosé/ Rouge Min. 90% combined Pinot Noir, Mondeuse, and Gamay
◦Vin Mousseux/Pétillant Blanc/Rose Aligoté, Altesse, Chardonnay, Gamay, Jacquère, Mondeuse Blanc, Mondeuse, Pinot Noir and Velteliner Rouge
Maximum Residual Sugar: ◦Blanc: 8 g/l (if total acidity is within 2 g/l of the residual sugar)
◦Rosé: 5 g/l
◦Rouge: 3 g/l

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Vin de Savoie/Savoie AOP
Crus

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-Abymes/Les Abymes, Blanc: min. 80% Jacquère
-Apremont, Blanc: Min. 80% Jacquère,
-Arbin,Rouge: 100% Mondeuse
Ayze,Blanc and Vin Mousseux/Pétillant Blanc: Min. 50% Gringet
-Chautagne, Blanc: min. 80% Jacquère,Rouge: Min. 90% combined Pinot Noir, Gamay and/or Mondeuse
-Chignin, " "
-Chignin-Bergeron, Blanc: 100% Roussanne
-Crépy, Blanc: Min. 80% Chasselas,
-Cruet, Blanc: Min. 80% Jacquère
-Jongieux,Blanc: min. 80% Jacquère Rouge: Min. 90% combined Pinot Noir, Gamay and/or Mondeuse
-Marignan,Blanc: Min. 80% Chasselas, Blanc: Min. 80% Chasselas,
-Marin,Blanc: Min. 80% Chasselas,
-Montmélian,Blanc: Min. 80% Jacquère
-Ripaille, Blanc: Min. 80% Chasselas,
-Saint-Jean-de-la-Porte,Rouge: 100% Mondeuse
-Saint-Jeoire-Prieuré,Blanc: Min. 80% Jacquère

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Roussette de Savoie AOP

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bzones (Geographic Designations): Frangy, Marestel, Monterminod, Monthoux
•Styles and Encépagement: ◦Blanc: 100% Altesse (Roussette)

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Seyssel AOP

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•Styles and Encépagement: ◦Vin Tranquille Blanc (Sec and Demi-Sec): 100% Altesse
◦Varietal-Labeled Molette (Tranquille): 100% Molette
◦Vin Mousseux Blanc: Min. 10% Altesse, plus Chasselas and Molette

•Assemblage: Vin Mousseux wines must include a min. 10% Altesse in the blend.
•Maximum Residual Sugar: ◦Blanc Sec: 4 g/l (max. 8 g/l if total acidity is within 2 g/l of residual sugar)
◦Blanc Demi-Sec: 15 g/l
◦Molette: 4 g/l
•Vin Mousseux Requirements: ◦Second fermentation occurs in the bottle
◦Min. 9 months lees aging in the bottle

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Bugey AOP

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Styles and Encépagement: ◦Blanc: ■Principal Variety: Min. 70% Chardonnay
◦Rosé: ■Principal Varieties: Min. 70% Gamay and Pinot Noir
◦Rouge: Gamay, Mondeuse, or Pinot Noir (may be labeled by variety)
◦Vin Mousseux/Pétillant Blanc: ■Principal Varieties: Min. 70% combined Chardonnay, Molette, and Jacquère
◦Vin Mousseux/Pétillant Rosé: ■Principal Varieties: Min. 70% Gamay and Pinot Noir
◦Bugey "Manicle": ■Blanc: 100% Chardonnay
■Rouge: 100% Pinot Noir
◦Bugey "Montagnieu": ■Rouge: 100% Mondeuse
■Vin Mousseux/Pétillant Blanc: ■Principal Varieties: Min. 70% Mondeuse, Chardonnay, and Altesse
◦Bugey "Cerdon" (Méthode Ancestrale): ■Vin Mousseux Rosé: Gamay and Poulsard (wines are aged on the lees for a min. 2 months, and have a min. pressure of 3 atmospheres)
•Residual Sugar: ◦Blanc: max. 6 g/l
◦Rosé: max. 5 g/l
◦Rouge: max. 2 g/l
◦Bugey "Cerdon": min. 40 g/l

•Sparkling Wine Requirements: ◦Bugey Vin Mousseux/Pétillant: Wines are produced by the traditional method, and must be aged for a min. 9 months on the lees prior to disgorgement.
◦Bugey "Montagnieu" Vin Mousseux/Pétillant: Wines are produced by the traditional method, and must be aged for a min. 12 months on the lees prior to disgorgement.
◦Bugey "Cerdon": Wines are produced by the méthode ancestrale, and must be aged on the lees for a min. 2 months prior to disgorgement. Bugey "Cerdon" must have a pressure of at least 3 atmospheres. Tirage and dosage are prohibited.

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Roussette de Bugey AOP

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•Subzones (Geographic Designations): Montagnieu, Virieu-le-Grand
•Styles and Encépagement: ◦Blanc: 100% Altesse (Roussette)