Terroirs
Perhaps the most important factor that affects the flavours of Pinot Noir and Chardonnay grapes grown in the Cote d'Or is the soil. There are soil differences in each vineyard, and variations in the soil composition every few paces. There are three principal components of the soil of the Cote d'Or : limestone (calcaire), clay (argile) and sand (silice). The different combinations of these elements go a long way in explaining some of the differences in the flavours of the final wines. Generally speaking sandy or gravelly soils favour lighter wines ; clays favour robust reds with good colour and high alcohol and tannin content ; limestone soils favour high alcohol and powerful bouquet wines ; soils high in iron oxide are ideal for colour and bouquet..
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The AOC system
An "Appellation d'Origine Contrôlée" (A.O.C.) is literally a label guaranteeing the geographical origin of a wine and is therefore granted to specific sections of land. The main aim of the appellation system is to preserve the authenticity, typicity, and quality of wines made from the many various different "terroirs" wich go to make up burgundy. Before an A.O.C. is granted, certain qualifying conditions must be met:
- The area of production
- Grape varieties permitted
- The minimum alcohol level before chaptalization
- The maximum yield per hectare
- Methods of planting, pruning, and treating vines
- Vinification
- Maturation and elevage
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Click on the Regions
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The first Burgundy classification took place in 1861 and is therefore nearly as old as the famous 1855 classification in Bordeaux. This initial classification was replaced in 1935, when the I.N.A.O. or Institut National des Appellations d'Origine was founded.
- REGIONAL APPELATIONS. Which account for 65% of burgundy's production.
(Maximum yields : reds, 55hl/ha, 3t/acre, whites, 60hl/ha, 3,25t/acre)
- VILLAGE or COMMUNE APPELLATIONS. 23% of total production.
(Maximum yields : reds, 40hl/ha, 2,16t/acre, whites, 45hl/ha, 2,43t/acre).
- VILLAGE PREMIER CRUS. 11% of total production
(Maximum yields : reds, 40hl/ha, 2,16t/acre, whites, 45hl/ha, 2,43t/acre).
- GRANDS CRUS. 1% of total production.
(Maximum yields : Reds, 35hl/ha, 1,89t/acre, whites, 40hl/ha, 2,18t/acre)
There are 34 grand cru appellations defined by the 1935 Decree.
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