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Vin
de Pays
This
classification was established by decree in September 1979 partly
as a result of an initiative on the part of the wine trade, which
wanted to give added value to certain vins de table. At the same
time, a broader objective was to upgrade the quality and sharply
reduce the quantity of bulk wine being produced in areas such
as the midi.
A
wine must meet four qualifications to be eligible for this category:
- Area
of production - This can be regional, for example Vin de Pays
d'Oc, which covers four departements. It can be that of a departement,
such as Vine de Pays de l'Aude, or it can be zonal within the
same departement, such as Vin de Pays des Coteaux de Peyriac.
- Grape
Varieties - For each Vin de Pays there is a recommneded list
of grape-varietes. Generally, this will be much broader than
for a local AC or VDQS wine, enabling the grower to introduce
classic varieties from other regions.
- Yields
- The maximum permitted yield is 90hl/ha, though in some areas
this has been reduced to 80hl/ha.
- Analytical
Standards - Amongst other things, this includes the minimum
natural alcoholic strength of 9% vol. in the north and 10% vol.
in the south, and maximum suplhur and volatile acidity levels.Vins
de Table
Forty
per cent of the wine produced in France falls into this category.
Vins de table can be produced anywhere in the country with no
restriction as to the grape variety, though the wine may not be
chaptalised. No maximum yield is stipulated, but a proportion
of production over 10hl/ha must be sent for distillation and the
greater the over-production, the lower the price paid per hectolitre
for distilling wine.
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