Production Rules
The conditions to respect to be allowed to use the classification Vin de pays are the following:
- The yield must be less than 90 hectoliters per hectare for white wines, and less than 85 hl for red and rosé wines.
- Only wine producers with a total yield of less than 100 hl/ha can qualify.
- The minimum alcoholic strength depends on the region and is 10% in Le Midi, 9.5% in South-west France area and the Centre East area, and 9% for the Loire Valley and the East area.
- The allowed amounts of sulfur dioxide allowed in the wines are 125 mg/l for red wines and 150 mg/l for white and rosé wines. For wines with sugar content of at least 5 g/l, the quantity of sulfur dioxide is slightly higher: 150 mg/l for red wines and 175 mg/l for white and rosé wines.
- The acidity in terms of pH values is also regulated, with some Vin de Pays areas having stricter rules than others.
- The wines must be kept and produced separately from other wines (e.g., production for table wines) and are subject to quality monitoring by an official regional committee.
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