Definition: Languedoc AOC

Languedoc region. Production area located within 134 municipalities in the departments of Gard, Aude and Hérault. Classified as AOC Coteaux du Languedoc in 1985. A significant change took place in 2007: this AOC became AOC Languedoc. The decree of 30 April 2007 amending the decree of 24 December 1985 relating to the "Coteaux du Languedoc" appellation d'origine contrôlée, which became the Languedoc AOC, was published in the Official Journal on 3 May 2007. The geographical area of production, in the departments of Hérault, Aude and Pyrénées-Orientales, the parcel boundaries approved by the INAO, the grape varieties, planting density and pruning methods, according to the appellation areas concerned, are specified by the decree. Wines from the 2006 harvest, made from grapes harvested in the defined production area, may use the "Languedoc" appellation provided they meet the production conditions set out in the decree. As an exception, during the five years following its publication, the name "Coteaux du Languedoc" may be used instead of the name "Languedoc" for wines made from grapes harvested in the defined production area.

Area under production:

The entire Coteaux du Languedoc appellation covers just over 10,000 hectares.

White grape varieties: Bourboulenc, Clairette, Grenache, Marsanne, Piquepoul, Rolle and Roussanne. The wine must be a blend of at least two grape varieties.

These white grape varieties may be used as complementary varieties in the production of rosé wines; rosé: Grenache (maximum 10% as a complementary variety);

Black: Cinsaut minimum 45% for rosé wines and maximum 40% for red wines; Carignan maximum 40% with the mandatory presence of two other grape varieties such as Grenache or Lledoner Pelut (in this example, together or separately, minimum 20%); Mourvèdre and Syrah, minimum 20% each or separately.

The Grenache, Lledoner Pelut, Mourvèdre and Syrah grape varieties must represent a minimum of 50%; complementary grape varieties 10% maximum, Counoise, Piquepoul and Terret.

Vinified as: white, rosé and red. It can be stored for: 2 to 5 years, or longer depending on the vintage.

Ideal serving temperature: between 10 and 12°C for white; between 8 and 10°C for rosé; between 15 and 16°C for red.

Pair with: white with fish and shellfish; red with red meat, rabbit with chanterelle mushrooms, chilli con carne or game; rosé with braised rabbit, rouille, grilled meats or charcuterie, with or without raw vegetables.