Northern Rhône Appellations Flashcards Preview

Rhône Coker MS17 > Northern Rhône Appellations > Flashcards

Flashcards in Northern Rhône Appellations Deck (12):
1

Château Grillet AOP

Styles and Encépagement:

Minimum Potential Alcohol:

Minimum Must Weight:

Maximum Residual Sugar:

Minimum Planting Density:

Maximum Yield:

Primary Soil Type:

Styles and Encépagement: Blanc: 100% Viognier

Minimum Potential Alcohol: 11.5%

Minimum Must Weight: 178 g/l

Maximum Residual Sugar: 4 g/l

Minimum Planting Density: 8,000 vines per hectare

Maximum Yield: 37 hl/ha

Primary Soil Type: granitic sand

2

Châtillon-en-Diois AOP

Styles and Encépagement:

Minimum Alcohol:

Minimum Must Weight:

Maximum Residual Sugar:

Styles and Encépagement:

Blanc: Chardonnay and Aligoté

Rouge / Rosé: min. 75% Gamay, plus Pinot Noir and Syrah

Minimum Alcohol: 10.5%

Minimum Must Weight:

Blanc/Rosé: 170 g/l

Rouge: 171 g/l

Maximum Residual Sugar:

Blanc/Rosé: 6 g/l (residual sugar cannot be higher than the total g/l of tartaric acid + 2)

Rouge: 3 g/l

3

Clairette de Die AOP

Styles and Encépagement:

Minimum Alcohol:

Minimum Must Weight:

Residual Sugar:

Minimum Pressure:

Minimum Lees Aging:

Styles and Encépagement:

Blanc Mousseux (Méthode Traditionnelle): Clairette

Méthode Dioise Ancestrale: min. 75% Muscat à Petits Grains plus Clairette

Minimum Alcohol: 9%

Minimum Must Weight: 144 g/l

Residual Sugar:

Méthode Traditionnelle: max. 15 g/l

Méthode Dioise Ancestrale: min. 35 g/l

Minimum Pressure:

Méthode Traditionnelle: 3.5 atmospheres

Méthode Dioise Ancestrale: 3 atmospheres

Minimum Lees Aging:

Méthode Traditionnelle: 9 months

Méthode Ancestrale: 4 months

4

Condrieu AOP

Styles and Encépagement:

Minimum Potential Alcohol:

Minimum Must Weight:

Minimum Planting Density:

Maximum Yield:

Primary Soil Type:

Styles and Encépagement: Blanc: 100% Viognier

Minimum Potential Alcohol: 11.5% (13% acquired alcohol required for wines with at least 45 g/l of residual sugar)

Minimum Must Weight: 178 g/l (for wines with a residual sugar of at least 45 g/l, the required minimum must weight is 220 g/l)

Minimum Planting Density: 6,500 vines per hectare

Maximum Yield: 41 hl/ha

Primary Soil Type: decomposed granite

5

Cornas AOP

Styles and Encépagement:

Minimum Potential Alcohol:

Minimum Must Weight:

Maximum Residual Sugar:

Minimum Planting Density:

Maximum Yield:

Principal Soils:

Styles and Encépagement: Rouge: 100% Syrah

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 171 g/l

Maximum Residual Sugar: 3 g/l (4 g/l if potential alcohol is greater than 13.5%)

Minimum Planting Density: 4,400 vines per hectare

Maximum Yield: 40 hl/ha Principal Soils: granite

6

Coteaux de Die AOP

Styles / Encépagement:

Minimum Alcohol:

Minimum Must Weight:

Maximum Residual Sugar:

Styles / Encépagement: Blanc: 100% Clairette

Minimum Alcohol: 10.5%

Minimum Must Weight: 170 g/l

Maximum Residual Sugar: 6 g/l (residual sugar must not be greater than g/l of tartaric acid +2)

7

Crozes-Hermitage AOP

Styles and Encépagement:

Minimum Potential Alcohol:

Minimum Must Weight:

Minimum Planting Density:

Permitted Training Methods:

Maximum Yield:

Principal Soil Type:

Styles and Encépagement:

Blanc: Marsanne and/or Roussanne

Rouge: Syrah plus a max. 15% combined Marsanne and Roussanne

Minimum Potential Alcohol: 10.5%

Minimum Must Weight:

White Grapes: 161 g/l

Syrah: 171 g/l

Minimum Planting Density: 4,000 vines per hectare (max. 2.5 square meters per vine)

Permitted Training Methods: Cordon de Royat and Gobelet

Maximum Yield: 45 hl/ha

Principal Soil Type:

North: Granitic slopes, similar to Hermitage

South: Alluvial soils of glacial origin

8

Crémant de Die AOP

Styles / Encépagement:

Minimum Potential Alcohol:

Minimum Must Weight:

Maximum Residual Sugar:

Sparkling Wine Requirements:

Styles /  Encépagement: Vin Mousseux Blanc Min. 55% Clairette, min. 10% Aligoté, 5-10% Muscat Blanc à Petits Grains

Minimum Potential Alcohol: 9% (10% acquired)

Minimum Must Weight: 144 g/l

Maximum Residual Sugar: 15g/l

Sparkling Wine Requirements:

  • Traditional Method Secondary Fermentation
  • The wines must spend a min. 9 months on the lees prior to dégorgement, and may not be released for a min. 12 months after the date of tirage
  • Min. 3.5 atmospheres of pressure

9

Côte-Rôtie AOP

Styles and Encépagement:

Minimum Potential Alcohol:

Minimum Must Weight:

Minimum Planting Density:

Maximum Yield:

Principal Soil Type:

Styles and Encépagement: Rouge: Syrah plus a max. 20% Viognier

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 171 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yield: 40 hl/ha

Principal Soil Type:

Côte Blonde (south): gneiss

Côte Brune (north): mica-schistous rock

10

Hermitage AOP

Styles and Encépagement:

Minimum Potential Alcohol:

Minimum Must Weight:

Maximum Residual Sugar:

Minimum Planting

Maximum Yield:

Principal Soils:

Styles and Encépagement:

Blanc: Marsanne and/or Roussanne

Rouge: Syrah plus a max. 15% combined Marsanne and Roussanne

Vin de Paille (Blanc): Marsanne and/or Roussanne

Minimum Potential Alcohol:

Blanc: 11%

Rouge: 10.5%

Vin de Paille: 19.5% (12.5% acquired)

Minimum Must Weight:

Blanc: 170 g/l

Rouge: 171 g/l

Vin de Paille: 170 g/l (Vin de Paille grapes must be subject to drying for a minimum 45 days, after which they must have a minimum must weight of 350 g/l.)

Maximum Residual Sugar:

Blanc/Rouge: 3 g/l (4 g/l if potential alcohol is greater than 14%)

Vin de Paille: none specified

Minimum Planting Density: 6,000 vines per hectare

Maximum Yield:

Blanc: 45 hl/ha

Rouge: 40 hl/ha

Vin de Paille: 15 hl/ha

Principal Soils: granite with topsoils of mica, schist and gneiss

11

Saint-Joseph AOP

Styles and Encépagement:

Minimum Alcohol:

Minimum Must Weight:

Minimum Planting Density:

Maximum Yield:

Primary Soil Type:

Styles and Encépagement:

Blanc: Marsanne and Roussanne

Rouge: Min. 90% Syrah, plus Marsanne and Roussanne

Minimum Alcohol: 10.5%

Minimum Must Weight:

Blanc: 161 g/l

Rouge: 171 g/l

Minimum Planting Density: 4,500 vines per hectare

Maximum Yield: 40 hl/ha

Primary Soil Type: schist and gneiss on granite bedrock

12

Saint Péray AOP

Styles and Encépagement:

Minimum Potential Alcohol:

Minimum Must Weight:

Maximum Residual Sugar:

Styles and Encépagement:

Blanc: Marsanne and Roussanne

Blanc Mousseux (Méthode Traditionnelle)

Minimum Potential Alcohol:

Blanc: 10.5%

Blanc Mousseux: 9%

Minimum Must Weight:

Blanc: 161 g/l

Blanc Mousseux: 144 g/l

Maximum Residual Sugar: 4 g/l (for still wines)