COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)

‘Gaillac’

EU Reference number: PDO-FR-A0502-AM04 – 24.9.2025

1.   Product name

‘Gaillac’

2.   Geographical indication type

☑

PDO

☐

PGI

☐

GI

3.   Sector

☐	Agricultural products

☑

Wine

☐	Spirit drinks

4.   Country to which the geographical area belongs

France

5.   National authority communicating the standard amendment

Name

Ministry of Agriculture and Food Sovereignty, Directorate-General for the Economic and Environmental Performance of Enterprises

6.   Qualification as standard amendment

The French authorities consider that the application meets the requirements of Regulations (EU) No 1308/2013 and (EU) 2024/1143.

The amendments to this product specification are standard amendments as defined in Article 24(4) of Regulation (EU) 2024/1143.

The application for an amendment to the ‘Gaillac’ PDO does not involve any of the three situations constituting a Union amendment, specifically:

(a)	include a change in the name or in the use of the name, or in the category of product or products designated by the geographical indication;

(b)	risk voiding the link to the geographical area;

(c)	or entail further restrictions on the marketing of the product.

The French authorities therefore consider that the application is for a standard amendment.

7.   Description of the approved standard amendment(s)

Heading

Addition of agri-environmental provisions

Description

The existing provision in the product specification on maintaining green cover on the headlands has been replaced by the obligation to maintain grass cover on the headlands. Two other standard agri-environmental provisions have also been added: a total ban on chemical weeding on vineyard parcels and a ban on the use of plastic mulching in vines.

The aim is to enhance the sustainability of the designation in the face of climate change and high societal expectations.

☐	The amendment affects the single document.

Heading

Insertion of certain grape varieties as varieties of interest for adaptation purposes

Description

Five varieties feature in the product specification as varieties of interest for adaptation purposes (French acronym: VIFA).

The varieties selected have agronomic properties of interest to the designation and an aromatic profile that is consistent with the one sought by winemakers.

There is a rule whereby varieties of interest for adaptation purposes may account for only 5 % of holdings, increasing to 20 % in the case of small holdings with less than 3 hectares.

There is also a provision whereby varieties of interest for adaptation purposes may account for only 10 % of blends, increasing to 20 % in the case of small holdings with less than 3 hectares.

☑	The amendment affects the single document.

Heading

Changes to conditions for making red wines bearing the term ‘primeur’

Description

The product specification has been amended as follows:

—	deletion of the obligation for wines qualifying for the term ‘primeur’ to be made from grapes harvested by hand;

—	addition of the possibility of using semi-carbonic maceration as a winemaking method;

—	addition of mandatory destemming, either in the vineyard or in the cellar, as well as the use of harvesting and transport machines equipped with a water-drainage or appropriate protection system.

These developments take account of technical advances in grape harvesters, which are now so efficient that the quality of the grapes harvested can be preserved or even improved. The improved technical features of these machines allow for finely tuned, precise adjustments, making mechanical harvesting a valuable optimisation tool for operators.

☐	The amendment affects the single document.

Heading

Addition of Duras N to the list of vine varieties authorised for blended red wines bearing the term ‘primeur’ (early)

Description

The Duras N variety now features in the list of varieties authorised for the production of red wines qualifying for the term ‘primeur’. Although it had already been used in the designation as a main grape variety for red and rosé wines, this addition means it is now authorised as a vine variety authorised for blended red wines bearing the term ‘primeur’, with no minimum or maximum limits. This change will make it possible for operators to produce ‘primeur’ wines either blended with Gamay or as a Duras single blend.

☑	The amendment affects the single document.

Heading

Change to varietal mix for still white wines

Description

The minimum percentage of main varieties in the blend for still white wines has been increased from 50 % to 70 %. In addition, a new rule now requires that Muscadelle grapes be blended with at least one other variety and that they account for no more than 70 % of the blend.

These changes are aimed at increasing the percentage of the main grape varieties in the blends, to ensure a better expression of the typical properties of ‘Gaillac’ PDO white wines.

☐	The amendment affects the single document.

Heading

Removal of the harvest proclamation obligation for wines qualifying for the term ‘vendanges tardives’

Description

As a result of climate change and the considerable variations in ripeness observed in the vineyards in recent years, the PDO producer group does not wish to maintain this obligation, as it no longer serves any real purpose.

☐	The amendment affects the single document.

Heading

Change to the date for submission of the advance declaration on parcel assignment (DPAP)

Description

The PDO producer group has already submitted two requests for temporary amendments in 2021 and 2024 (linked to frost events) to extend the deadline for submission of advance declarations on parcel assignment (Déclarations préalables d’affectation parcellaire or DPAP) from 15 May to 15 June. These extensions gave operators more time to better assess the parcels that could be used for PDO production, as well as the wine category concerned.

It has been established that 15 June is a date that suits operators better, even considering year-on-year changes and extremes of climate, while also leaving enough time for the advance checks to be organised.

☐	The amendment affects the single document.

Heading

Addition of the ‘saignée’ method of making rosé wines

Description

The producer group produces rosés using the ‘saignée’ method (involving contact with the grape skins), a traditional practice still used for this designation and which it wishes to preserve. To protect this specific method, it has been included in the section on the link with the geographical area.

☐	The amendment affects the single document.

Heading

Amendments to the geographical area

Description

The aim is to merge the two geographical areas set out in the product specification into a single geographical area so that still white wines, sparkling wines, and still white wines bearing the term ‘vendanges tardives’ can be produced in the eight municipalities that form the ‘Noyau de Cunac’ area.

Given the difficult economic conditions for red wine production nowadays, this rule whereby only red or rosé wines could be made in these eight municipalities no longer seemed appropriate. The wine cooperative to which all operators in the area belong will allow for the development of white wine production by planting between four and five hectares of white varieties included in the specification for the PDO.

☑	The amendment affects the single document.

Heading

Deletion of transitional measures

Description

The transitional measures provided for in Section XI – Transitional measures have expired and have been deleted from the product specification.

☐	The amendment affects the single document.

Heading

Editorial amendment

Description

The term ‘controlled designation of origin’ has been replaced by ‘protected designation of origin’ throughout the product specification.

—

In the section ‘Blend of grape varieties’ and for each category of wine, the sentence: ‘wines must be made from grapes or wines of at least one main grape variety’ has been deleted. Given that the percentage of the main blend has now been specified on a systematic basis, this sentence no longer serves any purpose.

—	The section ‘Link with the geographical area’ has been amended to reflect the changes relating to the production of red wines bearing the term ‘primeur’: the addition of semi-carbonic maceration and the Duras N variety.

☐	The amendment affects the single document.

Heading

References

Description

The contact details of the National Institute of Origin and Quality (Institut national de la qualité et de l’origine, INAO) have been updated.

The arrangements for inspecting the product specification have been amended.

☐	The amendment affects the single document.

SINGLE DOCUMENT

Designations of origin and geographical indications of the wines

‘Gaillac’

EU Reference number: PDO-FR-A0502-AM04 – 24.9.2025

1.   Name(s)

‘Gaillac’

2.   Geographical indication type

☑

PDO

☐

PGI

☐

GI

3.   Country to which the defined geographical area belongs

France

4.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143

2204 – wine of fresh grapes, including fortified wines; grape must other than that of heading 2009

5.   Categories of grapevine products as listed in Part II of Annex VII to Regulation (EU) No 1308/2013

1.

Wine

5.	Quality sparkling wine

6.	Quality aromatic sparkling wine

6.   Description of the wine(s)

Grapevine product

Still white wines

Organoleptic characteristics:

Visual appearance:

These wines typically have fruity and floral aromas and moderate acidity.

Aroma:

They may bear the term ‘primeur’ (‘early’), in which case they are made to be consumed quickly in the months following their production.

In these circumstances, the wine grape varieties Mauzac B and Mauzac Rose R, native to the Gaillac region, bring their qualities to bear in the making of dry still white wines. They result in soft wines with low acidity and pleasant apple aromas. On well-exposed slopes, the grapes can develop a high sugar content if left to overripen. The Len de l’El B variety is also native to the Gaillac region; there is no record of its use in other winegrowing areas. It adds finesse and bouquet to the white wines, and is the main variety used in the late vintage blends.

Taste:

Still white wines bearing the term ‘doux’ often develop aromas of ripe apples, pears and exotic fruits and have a shelf life of up to 5 years.

White wines bearing the term ‘vendanges tardives’ develop aromas of dried or candied fruit or honeyed scents. The balance between acidity, alcohol and smoothness allows the wines to develop even greater complexity over the years.

Additional information regarding organoleptic characteristics:

—

Analytical characteristics:

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	—
Minimum total acidity:	—
Minimum total acidity unit:	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre):	—
Maximum total sulphur dioxide (in milligrams per litre):	—

Additional information regarding analytical characteristics:

The still white wines have a minimum natural alcoholic strength by volume of 10,5 %. The fermentable sugar content in still white wines, whether sold in bulk or bottled, must not exceed 4 g/l. After enrichment, the total alcoholic strength by volume of these wines must not exceed 13 %.

Still white wines bearing the term ‘doux’ have a minimum natural alcoholic strength by volume of 12,5 %. Their fermentable sugar content must not exceed 45 g/l (irrespective of whether they are sold in bulk or bottled). After enrichment, the total alcoholic strength by volume of these wines must not exceed 15 %.

Still white wines bearing the term ‘vendanges tardives’ have a minimum natural alcoholic strength by volume of 17 %. The fermentable sugar content in bottled wines must not exceed 100 g/l.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Grapevine product

Still red and rosé wines

Organoleptic characteristics:

Visual appearance:

In the mouth, these wines often have aromas of red fruit and spicy notes.

The rosés (obtained by direct pressing or contact with the skins) offer a more or less intense cherry red colour.

Aroma:

They contain tannins which provide structure and roundness as they age. They are pleasant to drink when young but are also suited to ageing.

Wines bearing the term ‘primeur’ are balanced, with fruity aromas, combining aromatic lightness and finesse. They are made using the Gamay N and Duras N varieties.

Taste:

A period of post-fermentation ageing was introduced, with the aim of producing wines with more complex aromas and, in particular, to ensure smooth, rounded tannins.

The rosés have fruity aromas and a pleasant freshness.

Additional information regarding organoleptic characteristics:

—

Analytical characteristics:

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	—
Minimum total acidity:	—
Minimum total acidity unit:	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre):	—
Maximum total sulphur dioxide (in milligrams per litre):	—

Additional information regarding analytical characteristics:

The still red wines must have a minimum natural alcoholic strength by volume of 11 %. Wines bearing the term ‘primeur’ must have a minimum natural alcoholic strength by volume of 10,5 %.

The fermentable sugar content in wines with a natural alcoholic strength by volume of not more than 14 % (whether marketed in bulk or bottled) must not exceed 2,5 g/l.

The fermentable sugar content in wines with a natural alcoholic strength by volume of more than 14 % (whether marketed in bulk or bottled) must not exceed 4 g/l.

The fermentable sugar content in (bottled) wines bearing the term ‘primeur’ must not exceed 2 g/l.

For still red wine to be marketed in bulk or bottled, the malic acid content must not exceed 0,4 g/l.

For wine to be marketed in bulk and qualifying for the term ‘primeur’, the volatile acidity content must not exceed 10,2 mEq/l.

After enrichment, still red wines must have a total alcoholic strength by volume not exceeding 13,5 %. After enrichment, wines bearing the term ‘primeur’ must have a total alcoholic strength by volume not exceeding 13 %.

Still rosé wines must have a minimum natural alcoholic strength by volume of 11 %. The fermentable sugar content in all of the wines, whether sold in bulk or bottled, must not exceed 4 g/l. After enrichment, the total alcoholic strength by volume of these wines does not exceed 13,5 %.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Grapevine product

Sparkling wines

Organoleptic characteristics:

Visual appearance:

Sparkling wines made by secondary fermentation in the bottle are built on a predominantly acidic structure that results in fine, fresh wines.

Aroma:

This acidity is accompanied by fruity notes.

Taste:

Lastly, ageing the bottles on their side using the ‘sur lattes’ or ‘on rack’ method contributes to good secondary fermentation and the development of more complex fruity aromas.

Additional information regarding organoleptic characteristics:

—

Analytical characteristics:

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	—
Minimum total acidity:	—
Minimum total acidity unit:	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre):	—
Maximum total sulphur dioxide (in milligrams per litre):	—

Additional information regarding analytical characteristics:

The sparkling wines have a minimum natural alcoholic strength by volume of 9 %. For sparkling wines made by secondary fermentation in the bottle (after fermentation and the addition of expedition liqueur, where applicable), the fermentable sugar content must not exceed 50 g/l. If the must has been enriched, the total alcoholic strength by volume must not exceed 13 %.

For sparkling wines bearing the term ‘doux’, the minimum natural alcoholic strength by volume must be 11 %. After fermentation, their fermentable sugar content must be at least 50 g/l, and their free sulphur dioxide content must be at least 25 mg/l. If the must has been enriched, the total alcoholic strength by volume must not exceed 14 %.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Grapevine product

Sparkling wines bearing the term ‘méthode ancestrale’

Organoleptic characteristics:

Visual appearance:

Sparkling wines bearing the term ‘méthode ancestrale’ are quality aromatic sparkling wines.

These wines are made exclusively from Mauzac B and Mauzac Rose R, varieties known to be ideal for abundant secondary fermentation resulting in fine bubbles.

Aroma:

Sparkling wines bearing the term ‘méthode ancestrale’ have fine bubbles and abundant mousse.

Taste:

Lastly, ageing the bottles on their side using the ‘sur lattes’ or ‘on rack’ method contributes to good secondary fermentation and the development of more complex fruity aromas.

Additional information regarding organoleptic characteristics:

—

Analytical characteristics:

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	8
Minimum total acidity:	—
Minimum total acidity unit:	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre):	—
Maximum total sulphur dioxide (in milligrams per litre):	—

Additional information regarding analytical characteristics:

—

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

7.   Wine-making practices

7.1.   Specific oenological practices used to make the wine or wines, relevant restrictions on making them

Wine-making practice:

Density and spacing

Type of oenological practice:

Cultivation method

Description:

The minimum density of the vines is 4 000 plants per hectare, with a maximum distance of 2,50 metres between rows. The spacing between plants in the same row is at least 0,80 metres. For vines trained using the gobelet method, the spacing between rows is a maximum of 2,20 metres. For vines planted on terraces, the area per plant is less than or equal to 2,50 square metres.

Wine making practice:

Pruning rules

Type of oenological practice:

Cultivation method

Description:

The vines are pruned: – either by spur pruning (using the gobelet or cordon de Royat method), or by single Guyot pruning, with a maximum of 12 buds per plant; – or by double Guyot pruning (also known as ‘tirette’) with a maximum of 10 buds per plant. Irrespective of the pruning method employed, the number of fruit-bearing branches per plant and year, after flowering (Lorenz phenological stage 23) must not exceed 10.

Wine making practice:

Irrigation

Type of oenological practice:

Cultivation method

Description:

Irrigation may be authorised.

Wine making practice:

Specific harvest provisions

Type of oenological practice:

Cultivation method

Description:

For red wines qualifying for the term ‘primeur’, the bunches must be destemmed. Sparkling wines qualifying for the term ‘méthode ancestrale’ must be made from grapes harvested by hand. Wines qualifying for the term ‘méthode ancestrale’ must be made from grapes harvested by hand in successive passes.

Wine making practice:

Special provisions on transporting the harvest

Type of oenological practice:

Cultivation method

Description:

In the containers used to hold grapes harvested by hand, intended for the production of red wines qualifying for the term ‘primeur’, or sparkling wines qualifying for the term ‘méthode ancestrale’, the height of the grapes must not exceed 0,60 metres when the harvest is being transported from the vineyard to the winery.

Harvesting machines used to pick and transport mechanically harvested grapes intended for the production of red wines qualifying for the term ‘primeur’ must be equipped with a water-drainage or appropriate protection system.

Wine making practice:

Use of oenological charcoal

Type of oenological practice:

Wine-making restriction

Description:

When making rosé wines, the use of oenological charcoal is forbidden, whether alone or mixed in preparations.

Wine making practice:

Enrichment

Type of oenological practice:

Specific oenological practice

Description:

Subtractive enrichment techniques are permitted for the red wines, with the maximum partial concentration rate set at 10 % in relation to the volumes used. The total alcoholic strength by volume of the wines after enrichment must not exceed: 13 % in still white wines; 13 % in sparkling wines (if must has been enriched); 13 % in red wines qualifying for the term ‘primeur’; 13,5 % in red and rosé wines; 14 % in sparkling wines qualifying for the term ‘doux’ (if the must is enriched); and 15 %, in still white wines qualifying for the term ‘doux’.

7.2.   Maximum yields

All wines/category/variety/type:

Still white wines and sparkling wines

Maximum yield:

Maximum yield:	72
Maximum yield unit:	hectolitres per hectare

All wines/category/variety/type:

Still white wines bearing the term ‘doux’ and sparkling wines bearing the term ‘doux’

Maximum yield:

Maximum yield:	54
Maximum yield unit:	hectolitres per hectare

All wines/category/variety/type:

Still white wines bearing the term ‘vendanges tardives’

Maximum yield:

Maximum yield:	25
Maximum yield unit:	hectolitres per hectare

All wines/category/variety/type:

Still red and rosé wines

Maximum yield:

Maximum yield:	66
Maximum yield unit:	hectolitres per hectare

8.   Indication of the wine grape variety or varieties from which the wine or wines are produced

—	Alvarinho – Albariño

—	Cabernet franc N

—	Cabernet-Sauvignon N

—

Duras N

—

Felen

—	Fer N – Fer Servadou, Braucol, Mansois, Pinenc

—

Furmint B

—

Gamay N

—	Jurançon noir N – Dame noire

—	Len de l’El B – Loin de l’Oeil

—

Mauzac B

—	Mauzac rose R

—

Merlot N

—	Muscadelle B

—

Ondenc B

—	Prunelard N

—	Sauvignac B

—	Syrah N – Shiraz

—	Verdanel B

9.   Concise definition of the demarcated geographical area

1.   Geographical area

The stages of harvesting of the grapes, winemaking, ageing of the red wines and bottling of the sparkling wines and still white wines qualifying for the term ‘vendanges tardives’ must all take place within the territory of the following municipalities in the Tarn department, according to the 2025 edition of the Official Geographic Code: Alos, Amarens, Andillac, Arthès, Aussac, Bellegarde-Marsal, Bernac, Bournazel, Brens, Broze, Busque, Les Cabannes, Cadalen, Cahuzac-sur-Vère, Cambon, Campagnac, Carlus, Castanet, Castelnau-de-Lévis, Castelnau-de-Montmiral, Cestayrols, Combefa, Cordes-sur-Ciel, Coufouleux, Cunac, Donnazac, Fayssac, Fénols, Florentin, Frausseilles, Fréjairolles, Gaillac, Giroussens, Itzac, Labastide-de-Lévis, Labessière-Candeil, Lagrave, Larroque, Lasgraisses, Lisle-sur-Tarn, Livers-Cazelles, Loubers, Loupiac, Milhavet, Montans, Montels, Mouzieys-Panens, Mouzieys-Teulet, Noailles, Parisot, Peyrole, Puycelci, Rabastens, Rivières, Rouffiac, Saint-Beauzile, Saint-Grégoire, Saint Juéry, Saint-Marcel-Campes, Saint-Sulpice, Sainte-Cécile-du-Cayrou, Sainte-Croix, Salvagnac, Senouillac, Souel, Técou, Tonnac, Le Verdier, Vieux, Villeneuve-sur-Vère, Vindrac-Alayrac, Virac.

2.   Demarcated parcel area

The wines must be produced exclusively from vines located in the parcel production area as approved by the National Institute of Origin and Quality at the meetings of the relevant national committee held on 3 and 4 November 1999, 6 September 2000, 5 and 6 June 2002, 9 and 10 November 2005, 11 September 2008 and 6 November 2014, and 18 and 19 June 2019.

The National Institute of Origin and Quality submits the maps establishing the limits of the geographical area thus approved to the town halls of the municipalities named in paragraph 1 above.

10.   Link with the geographical area

Category of the grapevine product

1.

Wine

Summary of the link

The oceanic climate provides favourable conditions for springtime vine growth and makes for mild winters, limiting the risk of severe frost. The Mediterranean influence is reflected in dry, hot summers and autumns, which promote steady optimum ripening of the grapes with moderate water stress in summer. The warm, dry and generally strong south-easterly wind known as the ‘Autan’ plays an important part throughout the growing season, particularly by accelerating bud burst, flowering and the onset of ripening. The wind can be strong in early autumn, when its warming and drying effect promotes the ripening of the grapes and limits the development of diseases. From mid-September, the alternation of cool and often damp nights and warm days is conducive to the establishment of the fungus Botrytis cinerea and of ‘noble rot’ on unharvested parcels. The ‘Autan’ wind can be strong in early autumn. The grapes left to ripen on the vine rapidly acquire higher concentrations of sugars and acids. Having reached overripeness and undergone natural raisining on the vine aided by the ‘Autan’ wind or the action of noble rot, they are harvested by hand in multiple passes, after those intended for sweet white wines. These grapes are then used to produce wines bearing the term ‘vendanges tardives’ (late vintage). The late onset of the first frosts means good lignification is achieved in the shoots. Reflecting local customs and knowledge, the area defined for vineyard parcels is adapted to each geographical unit. Preference is given to soils that drain well and warm up easily, with cold, frost-prone areas and the most fertile soils being excluded. In these circumstances, the wine grape varieties Mauzac B and Mauzac Rose R, native to the Gaillac region, bring their qualities to bear in the making of dry still white wines. They result in soft wines with low acidity and pleasant apple aromas. On well-exposed slopes, the grapes can develop a high sugar content if left to overripen. The Len de l’El B variety is also native to the Gaillac region; there is no record of its use in other winegrowing areas. It adds finesse and bouquet to the white wines, and is the main variety used in the late vintage blends. These grapes may also be highly concentrated from being left to ripen on the vine, aided by the ‘Autan’ wind or the action of noble rot. This applies in all of the natural environments that make up the geographical area covered by the designation. Ondenc B also features in the varietal mix from which the white wines are made. Once widespread in the south-west of France, it has survived only in the Gaillac area, where it is prized for its pleasant taste and ability to become concentrated on the vine. The red and rosé wines also favour native and local or regional varieties, such as Duras N (now almost exclusively found in Gaillac vineyards and likely to have originated in this area), Fer N (which originated in the south-west of France), and Prunelard N (Gaillac variety cited by Dr Guyot in 1868, which fell out of favour in the 20th century and was revived in the late 1990s). The suitability of the Gaillac region for winegrowing is based on its location at the intersection of different climate zones and the diversity of its geology and soil. This transitional geographical area became a blending ground for original and mainly native wine grape varieties, selected and preserved over generations, each with its favoured ecological niche within the natural environment. Winegrowers mastered these varieties by developing their know-how, particularly by adopting pruning and training methods that ensured good distribution of the bunches, and thus preserved the tradition of winegrowing in the area. This know-how is also reflected in their mastery of techniques to get the best out of their grapes, be it by adapting or passing on their winemaking methods. Ensuring an ageing period for the red wines after fermentation was established as the key to achieving wines with more complex aromas but also to the development of rounded and silky tannins, especially in the case of the original but rustic grape varieties. To achieve these goals, a minimum ageing period up to 1 February of the year following the harvest year was laid down in the specification. Wines bearing the term ‘vendanges tardives’ must be aged at least until 15 May of the second year following that of their vintage, including a minimum of two months in the bottle. This long ageing period enhances the balance of the wines and develops their aromatic complexity. To preserve these characteristics and guarantee the specificity and reputation of the product, these wines must be bottled within the geographical area. All batches of wines labelled ‘vendanges tardives’ undergo systematic checks in the geographical area at the end of the ageing period.

Category of the grapevine product

6.	Quality aromatic sparkling wine

Summary of the link

Over generations, producers have developed expertise in producing sparkling wines using different winemaking techniques. The process known as the ‘méthode ancestrale’ or age-old method is based on mastery of the phenomenon of fermentation in bottled wines stored in cellars. These wines are made exclusively from Mauzac B and Mauzac Rose R, varieties recognised for their suitability for abundant secondary fermentation resulting in fine bubbles. When overripened on well-exposed slopes, these varieties can be used to make sweet sparkling white wines. After mastering this first technique, winemakers went on to develop the method of secondary fermentation in the bottle, thereby creating much drier (Brut) products while preserving the originality of the terroir in the composition of their blends. Lastly, ageing the bottles on their side using the ‘sur lattes’ or ‘on rack’ method contributes to good secondary fermentation and the development of more complex fruity aromas. The wines from this region, where vines have been grown for more than 2 000 years, have been exported via the rivers Tarn and Garonne, as testified by the amphora fragments originating in the Montans district that have been found in locations as far away as the south of Spain and the north of Scotland In founding the Abbey of Saint Michel, the Benedictines chose sites that were best suited to the production of wine, showed remarkable skill in organising a trading network along the river Tarn and carved out a sizeable network of cellars. The wine was transported down the Tarn, and then the Garonne, to the port of Bordeaux, from where it was successfully distributed elsewhere in France and northern Europe. In 1253, Richard III of England had 20 casks of Gaillac wine sent to him. The fame of Gaillac wines began to spread. For instance, in 1306 and 1307, years for which accounts have been preserved, Gaillac accounted for 40 % of the wines transported through the Garonne basin to Bordeaux for export. Since the 1980s, although the total surface area of vineyards in the Tarn department has been diminishing, the percentage of ‘Gaillac’ PDO wines in the wine output has been increasing. Most of that output is marketed in bottle format. The dynamism and expertise of the Gaillac winegrowers have helped maintain the fame and reputation of their wines.

Category of the grapevine product

5.	Quality sparkling wine

Summary of the link

The Abbey of Saint-Michel became the first cooperative to bottle and sell wines in 1903. As sales of white wines increased, white grape plantations expanded, in particular in the Plateau Cordais area. On 21 December 1922, a ruling from the Court of Gaillac recognised ‘Vin de Gaillac’ as a designation of origin for white wines produced on land belonging to the municipalities that formed the former district of Gaillac. The Gaillac winegrowers’ union was founded on 20 June 1923. A second court ruling in 1931 specified that to qualify for the ‘Gaillac’ designation of origin, sparkling white wines had to be bottled and stored in the geographical area. The first decree on the ‘Gaillac’ designation of origin dates from 1938 and specifies the production conditions for the various products: dry white wines, sparkling wines made using the ‘méthode ancestrale’ (also known as the ‘méthode gaillacoise’) or by secondary fermentation in the bottle.

Over generations, producers have developed expertise in producing sparkling wines using different winemaking techniques. Although it is not possible to pinpoint exactly when the first sparkling wines were made, we know that Auger Gaillard (1530-1593), a poet writing in the Langue d’Oc language, described Gaillac wines as: ‘ Lo bi qu’éro picant et sautabo dins lou veyre ’ (the wine that sparkles and leaps in the glass).

In the postwar period, increased cooperation led to the construction of three winemaking cooperatives (Labastide-de-Lévis in 1949, followed by Rabastens and Técou in 1953). In 1958, a decree set out the production conditions to be met in order for still and sparkling wines to qualify for the term ‘doux’. The 1956 frost seriously affected the vineyards.

Since the 1980s, although the total surface area of vineyards in the Tarn department has been diminishing, the percentage of ‘Gaillac’ PDO wines in the wine output has been increasing. Most of that output is marketed in bottle format. The dynamism and expertise of the Gaillac winegrowers have helped maintain the fame and reputation of their wines.

11.   Further applicable requirements

Title of the requirement/derogation:

Labelling

Legal framework:

National legislation

Type of additional requirement/derogation:

Additional provisions on labelling

Description of the requirement/derogation:

Wines with the controlled designation of origin may specify on their labels the larger geographical unit ‘Sud-Ouest’. This broader geographical unit may also feature on any leaflets or containers. The size of the letters for the broader geographical unit must not be larger, in either height or width, than the size of the letters forming the name of the protected designation of origin.

In accordance with Article 5(1) of Commission Delegated Regulation (EU) 2019/33, the area in immediate proximity corresponds to an area in the immediate proximity of the demarcated area in question.

Title of the requirement/derogation:

Additional particulars

Legal framework:

National legislation

Type of additional requirement/derogation:

Additional provisions on labelling

Description of the requirement/derogation:

The name of the protected designation of origin may be followed by the term ‘méthode ancestrale’ for wines meeting the conditions laid down for that term in the product specification. The name of the controlled designation of origin may be followed by the term ‘primeur’ for wines meeting the conditions laid down for that term in the product specification. The name of the controlled designation of origin may be followed by the term ‘doux’ for wines meeting the conditions laid down for that term in the product specification. The name of the controlled designation of origin can be followed by the term ‘vendanges tardives’ for wines meeting the conditions laid down for that term in the product specification. Wines bearing the terms ‘primeur’ or ‘vendanges tardives’ must also state the vintage.

Title of the requirement/derogation:

Sparkling wines and sparkling wines bearing the term ‘méthode ancestrale’

Legal framework:

National legislation

Type of additional requirement/derogation:

Packaging within the demarcated geographical area

Description of the requirement/derogation:

All production operations, from the harvesting of the grapes to the disgorgement or removal of the yeast lees deposit, must be carried out in the geographical area. The sparkling wines are made by secondary fermentation in the bottle and the bottles must be kept on the lees for at least 9 months. Sparkling wines bearing the term ‘méthode ancestrale’ are made using the single-fermentation method, which begins in a tank. Secondary fermentation may only take place in the bottle using partially fermented must. The bottles must be kept on the lees for at least two months. The wines must be packaged in the geographical area. This requirement takes account of the process of secondary fermentation in the bottle. Wines produced by second fermentation in the bottle are placed on the market for consumption following the minimum period of 9 months on the lees in bottles after second fermentation is initiated, and not earlier than September of the year following the year of harvest. Wines bearing the term ‘méthode ancestrale’ are placed on the market for consumption after the 2-month period in which the bottles are kept on the lees.

Title of the requirement/derogation:

Still white wines bearing the term ‘vendanges tardives’

Legal framework:

National legislation

Type of additional requirement/derogation:

Packaging within the demarcated geographical area

Description of the requirement/derogation:

Wines bearing the term ‘vendanges tardives’ must be aged at least until 15 May of the second year following that of their vintage, including a minimum of two months in the bottle. This long ageing period enhances the balance of the wines and develops their aromatic complexity. The wines are packaged in the demarcated geographical area and systematic checks are conducted on all batches at the end of the ageing period. The aim of the producers is, on the one hand, to better preserve the essential characteristics of the products by ensuring prolonged ageing that requires consummate skill and, on the other hand, to guarantee and safeguard, by means of checks carried out in the region of production which require particular organoleptic expertise, the quality and specificity of the products and, consequently, the reputation of the controlled designation of origin.

Electronic (URL) reference to publication of the product specification

https://info.agriculture.gouv.fr/boagri/document_administratif-b13c44bb-b1f8-4c56-8b41-5fd2d69659cb

---

(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).