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Puisseguin-Saint-Émilion is an Appellation d'origine contrôlée (AOC) for wine in the Bordeaux wine region of France, where it is situated in the Libourne subregion on the right bank of the Dordogne. It was granted AOC status on 14 November 1936, and the AOC designation granted to the wines which have been harvested on the land of the Puisseguin commune. 753 hectares (1,860 acres) of vine planted areas have belonged to the appellation in 2005, with a production of 34,648 hl.
The appellation d'origine contrôlée is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut national des appellations d'origine, now called Institut national de l'origine et de la qualité (INAO). It is based on the concept of terroir.
A Bordeaux wine is any wine produced in the Bordeaux region of southwest France. Bordeaux is centered on the city of Bordeaux, on the Garonne River. To the north of the city the Dordogne River joins the Garonne forming the broad estuary called the Gironde and covering the whole area of the Gironde department,with a total vineyard area of over 120,000 hectares, making it the largest wine growing area in France. Average vintages produce over 700 million bottles of Bordeaux wine, ranging from large quantities of everyday table wine, to some of the most expensive and prestigious wines in the world. The vast majority of wine produced in Bordeaux is red, with sweet white wines, dry whites, and rosé and sparkling wines collectively making up the remainder. Bordeaux wine is made by more than 8,500 producers or châteaux. There are 54 appellations of Bordeaux wine.
France, officially the French Republic, is a country whose territory consists of metropolitan France in Western Europe and several overseas regions and territories. The metropolitan area of France extends from the Mediterranean Sea to the English Channel and the North Sea, and from the Rhine to the Atlantic Ocean. It is bordered by Belgium, Luxembourg and Germany to the northeast, Switzerland and Italy to the east, and Andorra and Spain to the south. The overseas territories include French Guiana in South America and several islands in the Atlantic, Pacific and Indian oceans. The country's 18 integral regions span a combined area of 643,801 square kilometres (248,573 sq mi) and a total population of 67.3 million. France, a sovereign state, is a unitary semi-presidential republic with its capital in Paris, the country's largest city and main cultural and commercial centre. Other major urban areas include Lyon, Marseille, Toulouse, Bordeaux, Lille and Nice.
Puisseguin-Saint-Émilion only produces red wine, and nearly all of the grape varieties from Bordeaux can be and are used, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Côt, etc., although it is Merlot that is used most often.
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Santa Cruz Mountains, Paso Robles, Napa Valley, New Zealand's Hawkes Bay, Australia's Margaret River and Coonawarra regions, and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s. However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine grape, with a total of 341000ha under vine worldwide.
Cabernet Franc is one of the major black grape varieties worldwide. It is principally grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone, as in the Loire's Chinon. In addition to being used in blends and produced as a varietal in Canada and the United States, it is sometimes made into ice wine in those regions.
Merlot is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.
Like the vineyards of Montagne, the vineyards of Puisseguin are located in the area northeast of Saint-Émilion on the right bank of the Barbanne. Together with Lussac-Saint-Émilion, Saint-Georges-Saint-Émilion and Montagne-Saint-Émilion, it is one of the "satellites" of Saint-Émilion.
Montagne is a commune in the Gironde department in Nouvelle-Aquitaine in southwestern France.
Saint-Émilion is a commune in the Gironde department in Nouvelle-Aquitaine in south-western France.
Saint-Émilion is an appellation d'origine contrôlée (AOC) for wine in the Bordeaux wine region of France, where it is situated in the Libourne subregion on the right bank of the Dordogne. Saint-Émilion is registered as a World Heritage Site by UNESCO, the United Nations Educational, Scientific and Cultural Organization.
The base yield is fixed at 45 hl/hectare with a limit of 20%. Before the chaptalization and concentration process, the must (the residue of grapes, after the juice has been extracted) must contain a minimum of 187g/l of natural sugar. After fermentation, the wine must have a minimum alcohol level of 11% vol.
In viticulture, the yield is a measure of the amount of grapes or wine that is produced per unit surface of vineyard, and is therefore a type of crop yield. Two different types of yield measures are commonly used, mass of grapes per vineyard surface, or volume of wine per vineyard surface.
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol.
