A.O.C./A.O.P.
The Côtes de Bergerac moelleux appellation lies on either side of the Dordogne valley, in the southwest of the Périgord region, within the same geographical area as the Bergerac appellation. It covers a range of limestone hillsides overlooking the valley, with rendzina and brown limestone soils, leached boulbène soils and, closer to the river, clay-and-gravel alluvial soils. The tempered oceanic climate, softened by distance from the coast, allows Atlantic mildness to travel up the valley, bringing the autumn humidity needed for noble rot to develop on the grapes. White wines under this denomination are produced mainly from sauvignon, sauvignon gris, semillon and muscadelle, supplemented by ugni blanc, chenin and ondenc. Within the Côtes de Bergerac appellation, which also covers red wines, the moelleux designation refers exclusively to these residual-sugar white wines, distinct from the tannic reds made on the same land.
Grape varieties: Vins blancs doux : sémillon, sauvignon, muscadelle, ondenc, chenin
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Côtes de Bergerac moelleux produces only white wines, labelled according to their sugar content as moelleux, demi-sec or doux. They come from late-harvested, overripe grapes affected by noble rot, which concentrates both sugars and aromas. Their colour ranges from golden to deep straw yellow. The nose shows fresh and candied fruit, sometimes honey and candied citrus, with floral notes depending on the vintage. On the palate, the sought-after balance between sweetness and acidity keeps them fresh despite their richness. Their structure allows several years of cellaring. They pair well with foie gras, blue-veined cheeses such as roquefort, fruit-based desserts, apple tart or dishes built around candied fruit, as well as certain sweet-savoury preparations.
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