South West France

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South West France AOPs

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Entraygues-Le Fel AOP
Marcillac AOP
Estaing AOP
Côtes de Millau AOP
Cahors AOP
Coteaux du Quercy AOP
Fronton AOP
Gaillac AOP
Gaillac Premières Côtes AOP
Buzet AOP
Brulhois AOP
Saint-Sardos AOP
Floc de Gascogne AOP
Tursan AOP
Saint-Mont AOP
Madiran AOP
Pacherenc du Vic-Bilh AOP
Béarn AOP
Jurançon AOP
Irouléguy AOP
Bergerac AOP
Côtes de Bergerac AOP
Montravel AOP
Côtes de Montravel AOP
Haut-Montravel AOP
Rosette AOP
Pécharmant AOP
Monbazillac AOP
Saussignac AOP
Côtes de Duras AOP
Côtes du Marmandais AOP

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Entraygues-Le Fel AOP

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Styles and Encépagement:
◦Blanc: Min. 90% Chenin Blanc, plus Mauzac and Saint-Côme
◦Rosé: Min. 50% Fer; min. 10% combined Cabernet Franc and Cabernet Sauvignon; max. 15% combined Mouyssaguès and Négret de Banhars
◦Rouge: As for Rosé
•Maximum Residual Sugar:
◦Blanc: 4 g/l
◦Rosé/Rouge: 3 g/l

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Marcillac AOP

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◦Rosé/◦Rouge: Min. 80% Fer

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Estaing AOP

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•Assemblage:
◦Blanc: Min. 50% Chenin Blanc, min. 10% Mauzac, max. 20% Saint-Côme
◦Rosé: Min. 2 varieties. 50-80% Gamay, and the presence of one of the complementary varieties in the blend is mandatory.
◦Rouge: Min. 3 varieties. Min. 50% combined Gamay and Fer, and min. 30% Fer.
•Maximum Residual Sugar:
◦Blanc/Rosé: 4 g/l
◦Rouge: 3 g/l

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Côtes de Millau AOP

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Styles and Encépagement:
◦Blanc: Min. 50% Chenin Blanc and min. 10% Mauzac
◦Rosé:
■Principal Variety: Min. 50% Gamay
◦Rouge:
■Principal Varieties (Min. 30% each): Gamay and Syrah
•Maximum Residual Sugar:
◦Blanc/Rosé: 4 g/l
◦Rouge: 3 g/l (4 g/l if potential alcohol is greater than 14%)

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Cahors AOP

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•Styles and Encépagement:
◦Rouge: Min. 70% Cot (Malbec), plus Merlot and Tannat

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Coteaux du Quercy AOP

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◦Rosé: 40-90% Cabernet Franc
◦Rouge: 40-70% Cabernet Franc, plus a max. 25% each Cot, Tannat, and Merlot; plus max. 10% Gamay
Maximum Residual Sugar: 3 g/

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Fronton AOP

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Styles and Encépagement:
◦Rosé:
■Principle Variety: Min. 50% Négrette
◦Rouge: As for Rosé
•Maximum Residual Sugar:
◦Rosé: 4 g/l
◦Rouge: 3 g/l

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Gaillac AOP

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◦Blanc: In addition to the standard dry whites, blanc wines may be released as "Doux" or "Primeur"
■Principal Varieties: Min. 50% combined Len de l'El, Mauzac, Mauzac Rosé, and Muscadelle
◦Blanc "Vendanges Tardives" (VT):

■Principal Varieties: Len de l'El and Ondenc
◦Rouge: As for Rosé
◦Rouge Primeur: 100% Gamay (vinified by carbonic maceration)
◦Vin Mousseux Blanc and Blanc "Doux": As for Blanc
◦Vin Mousseux Blanc Méthode Ancestrale: Mauzac and Mauzac Rosé
•Enrichment: Chaptalization is prohibited for VT wines.
•Residual Sugar:
◦Blanc: max. 4 g/l
◦Blanc Doux: min. 45 g/l
◦Blanc VT: min. 100 g/l
◦Vin Mousseux: max. 50 g/l
◦VIn Mousseux Doux: min. 50 g/l
◦Rouge: max. 2.5 g/l (4 g/l if potential alcohol is greater than 14%)
◦Rouge Primeur: max. 2 g/l
•Sparkling Wine Requirements:
◦Vin Mousseux: Wines are produced by the traditional method, and must be aged on the lees for a min. 9 months prior to disgorgement. Wines have a pressure of at least 3.5 atmospheres.
◦Vin Mousseux Méthode Ancestrale: Wines are produced by a single fermentation beginning in tank, and must be aged on the lees for a min. 2 months prior to disgorgement. Méthode Ancestrale wines must have a pressure of at least 3 atmospheres. Tirage and dosage are prohibited.
•Harvest Method: Rouge Primeur and Vin Mousseux Méthode Ancestrale grapes must be hand-harvested. For VT wines, botrytis- or passerillage-affected grapes are hand-harvested in successive tries.

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Gaillac Premières Côtes AOP

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•Styles and Encépagement:
◦Blanc: Min. 50% combined Mauzac, Mauzac Rosé, Len de l'El, and Muscadelle; plus max. 50% combined Sauvignon Blanc and Ondenc
•Maximum Residual Sugar: 4 g/l

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Buzet AOP

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◦Blanc:
■Principal Varieties: Muscadelle, Sauvignon Blanc, Sauvignon Gris, Sémillon
◦Rosé:
■Principal Varieties: Cabernet Franc, Cabernet Sauvignon, Cot, Merlot
◦Rouge: As for Rosé
•Maximum Residual Sugar: 3 g/l

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Brulhois AOP

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Styles and Encépagement: Rosé and Rouge
◦Principal Varieties: Min. 70% combined Cabernet Franc, Merlot and Tannat (15-40%)
•Assemblage: Min. 50% principal varieties. No variety may exceed 70% of the blend. Rosé wines must contain at least 2 varieties, and rouge wines must contain at least 3 varieties.
•Maximum Residual Sugar:
◦Rosé: 4 g/l
◦Rouge: 3 g/l (4 g/l if potential alcohol is greater than 14%)

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Saint-Sardos AOP

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◦Principal Varieties: Min. 40% Syrah and min. 20% Tannat

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Floc de Gascogne AOP

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Styles and Encépagement
◦Vin de Liqueur Blanc:
■Principal Varieties: Min. 70% combined Colombard, Gros Manseng, Ugni Blanc (no single variety may exceed 50%)
◦Vin de Liqueur Rosé: Cabernet Franc, Cabernet Sauvignon, Fer, Merlot, Cot (Malbec), and a max. 50% Tannat
•Assemblage:
◦Vin de Liqueur Blanc: Min. 2 varieties
◦Vin de Liqueur Rosé: Single variety (except Tannat) or blended
•Enrichment: Chaptalization is prohibited
•Mutage: fortification with Armagnac of at least 52% abv. (prior to mutage, the Armagnac must be aged until at least April 1 of the year following distillation)

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Tursan AOP

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◦Blanc:
■Principal Varieties (20-60% each): Baroque and Gros Manseng
◦Rosé:
■Principal Varieties (20-60% each): Cabernet Franc and Tannat
◦Rouge: As for Rosé
•Maximum Residual Sugar:
◦Rosé: 4 g/l
◦Rouge: 3 g/l

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Saint-Mont AOP

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Assemblage:
◦Blanc: Min. 50% Gros Manseng, and both complementary varieties must be present in the blend.
◦Rosé: Min. 50% Tannat, and both complementary varieties must be present in the blend. No variety may exceed 70%, and the white grapes may not exceed a combined 10%.
◦Rouge: Min. 50% Tannat
•Maximum Residual Sugar:
◦Blanc/Rosé: 4 g/l
◦Rouge: 3 g/l (4 g/l if potential alcohol is greater than or equal to 14%)

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Madiran AOP

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Styles and Encépagement:
◦Rouge: 60-80% Tannat

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Pacherenc du Vic-Bilh AOP

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◦Blanc:
■Principal Varieties: 60-80% combined Courbu, Petit Courbu, Gros Manseng and Petit Manseng
•Assemblage: At least two varieties, including at least one principal variety, must be present in the blend.
•Residual Sugar:
◦Blanc Sec: max. 4 g/l
◦Blanc: min. 45 g/l
•Harvest Method: Hand-harvesting in successive tries is required for all wines not labeled "Sec"

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Béarn AOP

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Assemblage:
◦Blanc: Min. 50% Raffiat de Moncade (mandatory from the 2019 harvest forward)
◦Rosé/Rouge: Min. 50% Tannat
•Maximum Residual Sugar:
◦Blanc/Rosé: 4 g/l
◦Rouge: 3 g/l (4 g/l if potential alcohol is greater than 14%)

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Jurançon AOP

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◦Blanc:
■Principal Varieties: Min. 50% combined Gros Manseng and/or Petit Manseng
◦Blanc Sec
◦Blanc "Vendanges Tardives" (VT): Petit Manseng and Gros Manseng
•Residual Sugar:
◦Blanc Sec: max. 4 g/l
◦Blanc: min. 40 g/l (35 g/l prior to 2011)
◦VT: min. 55 g/l (35 g/l prior to 2011)
•Harvest Method: Manual harvesting is mandatory for all wines, and grapes must be harvested in successive tries (except for Blanc Sec). Grapes for VT wines may not be harvested earlier than November 2.

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Irouléguy AOP

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◦Blanc: Courbu, Petit Courbu, Gros Manseng, Petit Manseng
◦Rosé:
■Principal Varieties: Min. 90% combined Cabernet Franc, Cabernet Sauvignon, and Tannat

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Bergerac AOP

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◦Blanc:
■Principal Varieties: Min. 75% combined Sémillon, Sauvignon Blanc, Sauvignon Gris, and Muscadelle
◦Rosé:
■Principal Varieties: Min. 75% combined Cabernet Sauvignon, Cabernet Franc, Cot, and Merlot
◦Rouge: As for Rosé
•Assemblage: Min. 2 principal varieties, with principal varieties accounting for at least 50% of the blend.
•Maximum Residual Sugar:
◦Blanc/Rouge: 3 g/l
◦Rosé: 10 g/l

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Côtes de Bergerac AOP

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◦Blanc:
■Principal Varieties: Min. 75% combined Sauvignon Blanc, Sauvignon Gris, Muscadelle, and Sémillon
◦Rouge: Cabernet Franc, Cabernet Sauvignon, Cot (Malbec) and Merlot
•Residual Sugar:
◦Blanc: 4-54 g/l
◦Rouge: max. 3 g/l

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Montravel AOP

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◦Blanc:
■Principal Varieties: Min. 25% Sémillon, min. 25% combined Sauvignon Blanc and Sauvignon Gris, plus Muscadelle
◦Rouge:
■Principal Variety: Min. 50% Merlot
◦Blanc: Min. 2 varieties, with principal varieties accounting for at least 50% of the blend.
◦Rouge: Min. 2 varieties, with Merlot present.

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Côtes de Montravel AOP

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◦Blanc
•Assemblage: Min. 50% combined Sémillon, Sauvignon Blanc, Sauvignon Gris, and Muscadelle
•Residual Sugar: 25-51 g/l

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Haut-Montravel AOP

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•Styles and Encépagement:
◦Blanc: Sémillon, Sauvignon Blanc, Sauvignon Gris, Muscadelle and a max. 10% Ondenc
•Residual Sugar: 25-51 g/l

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Rosette AOP

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•Styles and Encépagement:
◦Blanc: 15-70% combined Sauvignon Blanc and Sauvignon Gris, plus Sémillon and Muscadelle
•Assemblage: The blend must include at least two varieties.
•Residual Sugar: 25-51 g/l

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Pécharmant AOP

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•Styles and Encépagement:
◦Rouge: Cabernet Franc, Cabernet Sauvignon, Merlot, Cot (no grape may exceed 65%)
•Assemblage: At least 3 varieties must be present, and no grape may exceed 65% of the blend.

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Monbazillac AOP

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Styles and Encépagement:
◦Blanc:
■Principal Varieties: Min. 90% combined Muscadelle, Sauvignon Blanc, Sauvignon Gris, and Sémillon
•Enrichment: Chaptalization is prohibited for SGN wines
•Minimum Residual Sugar:
◦Blanc: 45 g/l
◦SGN: 85 g/l
•Harvest Method: Grapes may be affected by botrytis, and must be hand-harvested in successive tries.

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Saussignac AOP

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◦Blanc:
■Principal Varieties: Sauvignon Blanc, Sauvignon Gris, Sémillon, Muscadelle
•Enrichment: Chaptalization is prohibited
•Minimum Residual Sugar: 68 g/l
•Minimum Potential Alcohol: 17% (11% acquired)

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Côtes de Duras AOP

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Styles and Encépagement:
Blanc: Muscadelle, Sauvignon Blanc, Sauvignon Gris, Sémillon, Chenin Blanc, Ondenc, Mauzac, plus a max. 25% combined Colombard (max. 10%) and Ugni Blanc (these two grapes may not exceed the combined amount of Sauvignon Blanc and Gris)
Blanc "Sec"
Rosé: Cabernet Franc, Cabernet Sauvignon, Cot, Merlot
Rouge: As for Rosé
Assemblage: Wines may be blended or produced from a single variety. For white wines, the combined amount of Colombard and Ugni Blanc may not exceed 50% of the blend, and Colombard may not exceed 10% of the blend.
Residual Sugar:
Blanc Sec/Rosé/Rouge: max. 3 g/l
Blanc: min. 12 g/l
Minimum Potential Alcohol:
Blanc Sec/Rosé/Rouge: 10.5%
Blanc: 11.5% (10.5% acquired)

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Côtes du Marmandais AOP

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•Styles and Encépagement:
◦Blanc: Sauvignon Blanc, Sauvignon Gris, and a max. 30% combined Sémillon and Muscadelle
◦Rosé:
■Principal Varieties: Max. 85% combined Cabernet Sauvignon, Cabernet Franc, and Merlot
■Accessory Varieties: Max. 50% combined Abouriou, Cot, Fer, Gamay and Syrah
◦Rouge: As for Rosé
•Assemblage: Rouge wines must contain at least 2 varieties, with at least one principal variety present.
•Maximum Residual Sugar:
◦Blanc/Rosé: 4 g/l
◦Rouge: 3 g/l

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Dordogne Map

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