Definition: Gaillac AOC

Appellation for the Haut Pays region in south-western France. Production area located west of Albi, on both sides of the Tarn river, mainly around Gaillac, as well as the Florentin and Rabastens areas in the Tarn department. Classified as a communal AOC in 1970. Area under production: nearly 2,700 hectares for all Gaillac appellations, including Premières Côtes de Gaillac. Gaillac Premières Côtes: the wines are made from grapes harvested from a defined area comprising plots or parts of plots in the following communes in the Tarn department: Bernac, Broze, Cahuzac-sur-Vère, Castanet, Cestayrols, Fayssac, Gaillac, Labastide-de-Lévis, Lisle-sur-Tarn, Montels and Senouillac, as approved by the National Committee for Wines and Spirits of the National Institute of Designations of Origin at its meetings on 18 May 1984 and 9 and 10 November 2005, on the proposal of the expert committees appointed for this purpose. A fifth paragraph is added, worded as follows: on a transitional basis, plots planted with vines excluded from the "Gaillac Premières Côtes" demarcated area, identified by their cadastral reference, their surface area and their grape varieties, and provided that they meet the conditions laid down in this decree, shall continue to benefit from the right to use the "Gaillac Premières Côtes" registered designation of origin for their harvest "Gaillac Premières Côtes" for their harvest until they are grubbed up, and at the latest until the 2030 harvest inclusive for the municipalities whose boundaries were approved by the National Committee for Wines and Spirits of the National Institute of Designations of Origin at its meeting on 9 and 10 November 2005. White grape varieties: Len de l'El (Loin de l'Oeil), Mauzac, Muscadelle, Ondenc, Sauvignon and Sémillon. For the production of white wines, the Len de l'El and Sauvignon grape varieties must represent, together or separately, a minimum of 15%; black grape varieties: Duras, Fer Servadou, Gamay and Syrah. The latter must represent at least 60% for the production of rosé and red wines; duras, fer and syrah together or separately must represent at least 30% for the production of rosé and red wines; duras and fer must each represent at least 10% for the production of rosé and red wines; secondary grape varieties: cabernet franc, cabernet sauvignon and merlot; Rosé: Mauzac. Vinified as white, rosé, red and, under certain conditions, sweet white; sparkling, second fermentation in bottles; brut, demi-sec and sweet sparkling, Gaillardise (rural) method. A Gaillac primeur is also produced from Gamay. It can be kept: drink young for whites and rosés; 4 to 5 years for reds. Ideal serving temperature: between 8 and 10°C for whites and rosés; between 16 and 17°C for reds. Pairings: white wines with river fish or crayfish; red wines with roast meat, stew or rabbit with olives or even a civet; sparkling wines as an aperitif.