Burgundy Regional Appellations

Question 1

Bourgogne AOP

Styles

Answer 1

Blanc (as is, Blanc Nouveau/Primeur), Rosé, Rouge (as is, Varietal-Labelled Gamay)

Question 2

Bourgogne AOP

Encépagemant

Answer 2

• **Blanc: **Chardonnay, Pinot Blanc, max 30% Pinot Gris
• Rosé: Pinot Noir and Pinot Gris, max 15% mixed plantings of Chardonnay, Pinot Blanc and César (César only in Yonne dept, max 10%)
• Rouge: Pinot Noir, max 15% mixed plantings of Chardonnay, Pinot Blanc, Pinot Gris and César (Yonne, max 10%), in Beaujolais Cru AOPs, Gamay may be max 30% vineyard
• Tressot may be used for red wines, but not replanted

Question 3

Bourgogne AOP

Assemblage

Answer 3

**Blanc: **max 30% Pinot Gris
Rosé: max 49% César
Rouge: max 49% César, max 30% Gamay
Gamay: min 85% Gamay

Question 4

Bourgogne Aligoté AOP

Styles

Answer 4

Blanc (as is and Blanc Nouveau/Primeur)

Question 5

Bourgogne Aligoté AOP

Encépagement/Assemblage

Answer 5

100% Aligoté

Question 6

Bourgogne Mousseux AOP

Styles

Fermentation requirements

Answer 6

Mousseux Rouge
* Traditional method secondary fermenation
* min 9 mo on lees prior to dégorgement, may be released immediately after
* min 3.5 atm pressure
* max 2 g/L RS (brut nature)

Question 7

Bourgogne Mousseux AOP

Encépagemant

Principal and Accessory Varieties

Answer 7

• Principal Varieties: Pinot Noir and Gamay (In Yonne, César as well)
• Accessory Varieties: Max 20% combined Aligoté, Chardonnay, Gamay de Bouze, Gamay de Chaudenay, Melon B, Pinot Blanc, Pinot Gris
• Chardonnay, Pinot Gris and Pinot Blanc may be present in a combined max 15% mixed plantings

Question 8

Bourgogne Mousseux AOP

Assemblage

Answer 8

Pinot Noir, Gamay (César in Yonne), with a max 49% combined Aligoté, Chardonnay, Gamay de Bouze, Gamay de Chaudenay, Melon B, Pinot Blanc and Pinot Gris

Question 9

Coteaux Bourguignons AOP

Styles

Answer 9

Blanc (as is, Blanc Primeur/Nouveau), Rosé, Rouge

Question 10

Coteaux Bourguignons AOP

Encépagemant

Answer 10

• Blanc: Aligoté, Melon de Bourgogne, Chardonnay, Pinot Blanc and Pinot Gris
• Rosé: Principal varieties (Gamay, Pinot Noir, Pinot Gris, César in Yonne), max 10% combined Accessory varieties (Aligoté, Melon de Bourgogne, max 15% combined Chardonnay and Pinot Blanc)
• Rouge: Principal varieties (Gamay, Pinot Noir, César in Yonne), max 10% combined Accessory varieties (Aligoté, Melon de Bourgogne, Gamay de Blanc, Gamay de Bouze, max 15% combined Chardonnay, Pinot Gris and Pinot Blanc)

Question 11

Coteaux Bourguignons AOP

Assemblage

Answer 11

• Blanc: Aligoté, Melon de Bourgogne, Chardonnay, Pinot Blanc and Pinot Gris
• Rosé: Gamay, Pinot Noir, Pinot Gris, (César in Yonne), with max 10% combined Aligoté, Melon de Bourgogne, Chardonnay and Pinot Blanc
• Rouge: Gamay and Pinot Noir (César in Yonne), with max 10% combined Aligoté, Melon de Bourgogne, Gamay de Blanc, Gamay de Bouze, Chardonnay, Pinot Gris and Pinot Blanc

Question 12

Crémant de Bourgogne AOP

Styles/Requirements

Answer 12

Mousseux Blanc and Mousseux Rosé;
* Traditional method secondary fermentation
* min 4 atm pressure
* min 9 mo on lees prior to disgorgement
* release may be no earlier than minimum 12 months from tirage
* manual harvesting

Question 13

Crémant de Bourgogne AOP

Encépagemant

Answer 13

Chardonnay, Pinot Blanc, Aligoté, Melon de Bourgogne, Sacy, Pinot Noir, Pinot Gris, Gamay

Question 14

Crémant de Bourgogne AOP

Assemblage

Answer 14

Min 30% combined Chardonnay, Pinot Gris, Pinot Noir, max 20% Gamay

Question 15

Bourgogne Passe-Tout-Grains AOP

Styles

Answer 15

Rosé and Rouge

Question 16

Bourgogne Passe-Tout-Grains AOP

Encépagemant/Assemblage

Answer 16

Rosé and Rouge: Min 30% Pinot Noir, min 15% Gamay, max 15% combined Chardonnay, Pinot Blanc and Pinot Gris