A.O.C./A.O.P.
the Languedoc appellation area (until recently Coteaux du Languedoc) follows the Mediterranean coastline from Nîmes to Narbonne. It covers 168 towns and villages spread over 3 departments (Aude, Hérault, Gard). To reflect the numerous ‘terroirs’ within this vast area (hard limestone in the scrublands, shale, gravel…) growers can add site-specific names to the appellation. There are 14 such sites for red and rosé wines and 2 for white wines. For reds and rosés, these are: La Clape, Quatourze, Cabrières, Montpeyroux, Saint-Saturnin, Pic-Saint-Loup, Saint-Georges-d’Orques, Les Coteaux de la Méjanelle, Saint-Drézéry, Saint-Christol and Les Coteaux de Vérargues, Grès de Montpellier, Terrasses du Larzac and Pézénas. For white wines: La Clape and Picpoul de Pinet. The varietal range is Mediterranean: for reds and rosés: Carignan (40% maximum), Cinsault (40% maximum), Grenache, Lladoner Pelut, Syrah and Mourvedre. For whites: Grenache blanc, Clairette, Bourboulenc, Picpoul blanc (50% minimum), which can be augmented with Ugni blanc, Terret, Carignan, Maccabeo, Marsanne, Roussanne and Rolle.
Grape varieties: Vins rouges, rosés :Carignan, cinsaut, grenache, lladoner pelut, syrah, mourvèdre, counoise, grenache rosé, terret noir, picpoul noir . Vins blancs secs : grenache blanc, clairette, bourboulenc, picpo
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AC Languedoc produces red, rosé and white wines. The reds are vinted either traditionally or using the whole grape fermentation process. They are generous, powerful, velvety, elegant wines with aromas of raspberry, blackcurrant and spices (pepper). Wines for cellaring have characteristic aromas of leather, bay and moorland fragrances (thyme, rosemary, juniper). Try them with grilled meats or meats served in a sauce. The rosés are made by the ‘bleeding’ process and are fruity and warm. They combine fullness, suppleness and finesse (redcurrant, raspberry, cherry, floral notes) and are well suited to hors d’œuvre, cooked cold pork meats, fish and shellfish. The white wines are increasingly fermented in oak. Full, round and displaying characteristic acidity, they conjure up aromas of apricot, peach, honey and floral and toasted notes. They are enjoyable with shellfish and grilled fish.
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