Northern Rhône Appellations Flashcards
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)
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
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
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
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
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)
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
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
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
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
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
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
