Regional Appellations of Burgundy

Question 1

What communes may append their name to Bourgogne AOP? (5)

Answer 1

Chitry
Épineuil
Vérzenay
Tonnerre
Coulanges-la-Vineuse

All are located in the Yonne Département

Question 2

What Lieux Dits may append their name to Bourgogne AOP? (4)

Answer 2

La Chapelle Notre Dame
Le Chapitre
Côte St-Jacques
Montrecul

Question 3

What geographical designations may append their name to Bourgogne AOP? (14, 2-3-4-5)

Answer 3

(2) Upper Slopes: Hautes Côtes de Beaune, Hautes Côtes de Nuits
(3) Regional: Côtes d’Auxerre, Côte Chalonnaise, Côtes du Couchois
(4) Lieux-Dits: La Chapelle Notre Dame, Le Chapitre, Côte St-Jacques, Montrecul
(5) Communes (Yonne Département): Chitry, Épineuil, Vérzenay, Tonnerre, Coulanges-la-Vineuse

Question 4

What regional names may append their name to Bourgogne AOP? (3)

Answer 4

Côtes d’Auxerre
Côte Chalonnaise
Côtes du Couchois

Question 5

What is the minimum planting density for Bourgogne AOP?

Answer 5

5,000 vines/ha

Question 6

What is the minimum planting density for Bourgogne AOP labelled with a lieu dit?

Answer 6

9,000 vines/ha
La Chapelle Notre Dame
Le Chapitre
Montrecul

7,000 vine/ha
Côte St-Jacques

Question 7

What styles are made in Bourgogne AOP? (5)

Answer 7

Blanc

Blanc Nouveau/Primeur

Rosé (Clairet)

Rouge

Varietal-Labeled Gamay

Question 8

What is the max RS for Bourgogne AOP?

Answer 8

Blanc/Rosé: 3g/L

Rouge: 2g/L

Question 9

What is the Minimum Must Weight for Bourgogne AOP?

Answer 9

Blanc: 170 g/l
Rosé: 165 g/l
Rouge: 175 g/l

Question 10

What is the max yield for Bourgogne AOP?

Answer 10

Rouge/Rosé: 60 hl/ha

Blanc: 68 hl/ha

Question 11

What geographical designations do NOT produce all three styles (Blanc, Rosé, Rouge)?

Answer 11

Rouge only:
Côte de Couchois

Rosé / Rouge:
Épineuil

Blanc only:
Tonnerre
Vézelay (100% Chardonnay)

Question 12

Crémant de Bourgogne AOP

Answer 12

Vin Mousseux Blanc
Vin Mousseux Rosé
Encépagement: Chardonnay, Pinot Blanc, Aligoté, Melon de Bourgogne, Sacy, Pinot Noir, Pinot Gris, Gamay

Min Potential Alcohol: 9%
Min Must Weight: 144 g/l

Sparkling Wine Requirements:
Traditional Method Secondary Fermentation
Min. 4 atmospheres of pressure

Question 13

What are the aging requirements for Crémant de Bourgogne AOP?

Answer 13

Crémant de Bourgogne: Minimum 9 months of lees aging prior to dégorgement. Wines may be released 12 months from the date of tirage.

Crémant de Bourgogne “Eminent”: Minimum 2 years of lees aging.

Crémant de Bourgogne “Grand Eminent”: Minimum 3 years of lees aging, plus an additional 3 months after dégorgement.

Grand Eminent wines must adhere to the following additional requirements:
Approved Varieties: Pinot Noir and Chardonnay (plus a maximum 20% Gamay for rosé wines)
Minimum actual alcohol: 10%
Wines must be Brut or drier in style

Question 14

What are the additional requirements for Crémant de Bourgogne AOP to be labelled ‘Grand Eminent’? (4)

Answer 14

Minimum 3 years of lees aging, plus an additional 3 months after dégorgement.

Approved Varieties: Pinot Noir and Chardonnay (plus a maximum 20% Gamay for rosé wines)

Minimum actual alcohol: 10%

Wines must be Brut or drier in style

Question 15

Coteaux Bourguignons AOP

Answer 15

Blanc: Aligoté, Melon de Bourgogne, Chardonnay, Pinot Blanc, Pinot Gris

Blanc Primeur/Nouveau

Rosé (Clairet):
Principal Varieties: Gamay, Pinot Noir, Pinot Gris (César is authorized in the Yonne département)

Rouge:
Principal Varieties: Gamay and Pinot Noir (César is authorized in the Yonne département)

Question 16

Bourgogne Passe-Tout-Grains AOP

Answer 16

Rosé / Rouge: Min. 30% Pinot Noir; min. 15% Gamay; plus a max. 15% mixed plantings of Chardonnay, Pinot Blanc, and Pinot Gris

Min Potential Alcohol: 10%

Min Must Weight:
Rosé: 161 g/l
Rouge: 171 g/l

Max Residual Sugar:
Rosé: 3 g/l
Rouge: 2 g/l

Question 17

Bourgogne Mousseux AOP

Answer 17

Vin Mousseux Rouge:
Principal Varieties: Pinot Noir and Gamay (César is authorized in the Yonne département)

Min Potential Alcohol: 10%
Min Must Weight: 171 g/l
Max Residual Sugar: 2 g/l

Additional Requirements:
Traditional Method Secondary Fermentation
The wines must spend a min. 9 months on the lees prior to dégorgement, and may be immediately released afterward
Min. 3.5 atmospheres of pressure

Question 18

Bourgogne Aligoté AOP

Answer 18

Styles and Encépagement:
Blanc: 100% Aligoté
Blanc Nouveau/Primeur

Min Potential Alcohol: 10%

Min Must Weight: 161 g/l

Max Residual Sugar: 3 g/l

Min Planting Density:
Hautes Côtes: 4,000 vines per hectare
Other Areas: 5,000 vines per hectare