Terroir 2016 banner
IVES 9 IVES Conference Series 9 The pyramidal organization of AOC in France: a process of identification and valorisation of terroirs

The pyramidal organization of AOC in France: a process of identification and valorisation of terroirs

Abstract

English version: Result of their history, some famous French wine countries such as Burgundy, Bordeaux or Alsace, have a hierarchical organization of their Appellations of Controlled Origin (AOC): AOC regional, communal, Premier Cru, Grand Cru. This organization is often called pyramidal organization. AOC wine regions with a more recent history, wanted to copy this organizational model to try to identify variations of their terroir and to make recognize them by INAO. AOC “Languedoc”, “Côtes de Provence”, “Touraine”, “Anjou”, “Muscadet Sevre et Maine”, but also “Côtes du Rhône”, are engaged in projects of pyramidal organization. This paper will present some projects undertaken, expectations and motivations of producers, the processing of applications by the INAO and the results of these projects. If the starting model is the same, we will see that every wine region progressing at its own pace, with the final different results.

French version: Résultat de leur histoire, certaines régions viticoles françaises comme la Bourgogne, le Bordelais ou l’Alsace, présentent aujourd’hui une organisation hiérarchisée de leurs AOC. AOC régionales, communales, premiers crus, grands crus, l’organisation est qualifiée de pyramidale. Cette organisation permet d’identifier à des échelles différentes les variations des éléments constitutifs d’un terroir. Des régions viticoles AOC avec une histoire plus récente, ont souhaité s’inspirer de ce modèle d’organisation pour essayer d’identifier et de faire reconnaitre par l’INAO les variations de leur terroir, en respectant la réglementation européenne sur les indications géographiques. Les AOC Languedoc, Côtes de Provence, Touraine, Anjou, Muscadet Sèvre et Maine, mais également Côtes du Rhône se sont lancées dans des projets de hiérarchisation. Cette communication présentera quelques démarches engagées, les attentes et motivations des producteurs, l’instruction des demandes par l’INAO et les résultats de ces démarches. Si le modèle de départ est le même, chaque région viticole progresse à son rythme, avec au final des résultats différents.

Download the PDF

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Gilles FLUTET

Institut National de l’Origine et de la qualité (INAO), la jasse de Maurin 34970 Lattes – FRANCE

Contact the author

Keywords

Geographical indication, Terroir, pyramidal organization, complementary geographical denominations, Appellations of Controlled Origin (AOC)

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Wine tartaric stability based on hydrogel application

Tartrates are salts of tartaric acid that occur naturally in wine and lead to sediments that cause consumers’ rejection. There are currently different treatments to prevent its occurrence, with cold stabilization being the most traditional and well-known method.

Read More

Landscape study of the Suzette rural district. A vineyard in the heart of the Dentelles de Montmirail

Le territoire de Suzette se développe sur un grand coteau viticole et boisé situé au cœur du site naturel des Dentelles de Montmirail (40km au nord d’Avignon). Ce site est à la fois l’un des pôles d’attraction touristique du département et le lieu d’une production viticole renommée (Gigondas, Vacqueyras, Beaumes de Venise, … ). Cet ensemble remarquable de terrasses viticoles et de crêtes rocheuses et boisées, forme un des paysages emblématiques du Vaucluse. La commune est actuellement soumise à une importante pression foncière due à une forte demande résidentielle. Le paysage du coteau forme et possède de ce fait un patrimoine culturel de valeur et une image de marque importante pour la production viticole locale.

Read More

Terroir valorization strategies in a reformed denomination area: the Prosecco case study

Aims: This work summarizes some of the upmost recent studies and valorization strategies concerning the Prosecco wine production area. After the geographical denomination Prosecco (DO) was strongly reformed in 2009, the newborn DOCG (controlled and guaranteed DO) and DOC (controlled DO) areas have required different and specific strategies to promote and protect the value of their production.

Read More

Generation of functional chitosan derivatives to better understanding the antiseptic effect on Brettanomyces bruxellensis in wine

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011). This yeast is able to produce volatil phenols and is responsible of organoleptic deviations compromising quality and typicality of red wines [1]. Despite the fact that fungal chitosan is highly renewable, no toxic and non-allergenic, its use remains marginal because this treatment is relatively recent (compare to sulphites treatment) and information are contradictory between different studies described in literature. For all these reasons,

Read More

Impact of dosage sugar-type and ageing on finished sparkling wine composition and development of Maillard reaction-associated compounds

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.

Read More