Bergerac

The right to use the controlled designations of origin (AOC) Bergerac, Bergerac sec, Côtes-de-Bergerac, and Côtes-de-Bergerac moelleux was granted by the decree of September 11, 1936, to red and white Bergerac wines produced within the district of Bergerac, in accordance with a production area established and defined by the INAO.

The Bergerac wine region is crossed from east to west by the Dordogne River and irrigated by many of its tributaries. Geologically, the region’s outcrops are primarily associated with the Tertiary and Quaternary periods. The Bergerac wine region extends across landscapes of hillsides (limestone boulbènes and terreforts on the slopes of Monbazillac) and plateaus (Tertiary limestone plateaus and Quaternary gravel) that are largely sunny, on both banks of the Dordogne. The total area of the Bergerac vineyards in production is approximately 13,000 hectares, encompassing all Bergerac AOCs combined, of which 7,500 hectares are for red Bergerac AOCs and 5,500 hectares for white Bergerac AOCs.
The grape varieties used for Bergerac red wine are Cabernet Sauvignon, Cabernet Franc, and Merlot, along with smaller proportions of Côt or Malbec, and more rarely Fer Servadou, Mérille, or Périgord. For Bergerac white wine , the varieties used are Sémillon, Sauvignon, and Muscadelle, with very small proportions of Ondenc and Chenin blanc. Ugni Blanc is a secondary grape variety (maximum 25%). The percentage of Sauvignon in the blend must be at least equal to that of Ugni Blanc if the latter is present. For all Bergerac AOCs, wines must be made from a blend of at least two grape varieties. The qualities of the appellation can be fully appreciated, in particular, through the wines offered by Château Tour des Gendres, Château Moulin Caresse, and Domaine de L'Ancienne Cure.