The appellations of Bergerac
, Bergerac Sec, Côtes-de-Bergerac, and Côtes-de-Bergerac Moelleux were established on September 11th, 1936. Both white and red wines are produced here.
Bergerac is crossed by the Dordogne River and watered by several of its tributaries. The geological formations that surface here are essentially Tertiary and Quaternary. The sun-drenched slopes of Bergerac sit on boulbènes (a siliceous soil) and the heavy, clayey limestone of the slopes of Monbazillac, while the soil on the plateaus is Tertiary limestone and Quaternary gravel. Taken together, the four appellations of Bergerac cover about 13,000 hectares (32,124 acres), of which 7,500 ha (18,533 acres) produce red wine and 5,500 ha (13,591 acres) produce white.
The red wines of Bergerac are made from Cabernet Sauvignon, Cabernet Franc, Merlot, and small doses of Côt (aka Malbec) and, more rarely, Fer Servadou, Mérille, or Périgord. The whites are made from Sémillon, Sauvignon Blanc, Muscadelle, up to 25% Ugni Blanc, and small amounts of Ondenc and Chenin Blanc. All wines are blends of at least two varieties, and Sauvignon must account for at least as much of the blend as Ugni Blanc. Some of the greatest examples of this appellation are produced by Château Tour des Gendres, Château Moulin Caresse, and Domaine de L'Ancienne Cure.
More informations on the website of the wines of Bergerac