Bergerac

The right to use the controlled designations of origin (AOC) “Bergerac,” “Bergerac sec,” “Côtes-de-Bergerac,” and “Côtes-de-Bergerac moelleux” was recognized by the decree of September 11, 1936, for red or white Bergerac wines produced within the territory of the Bergerac district, 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 stretches across hilly landscapes (calcareous “boulbènes” and “terreforts” on the slopes of Monbazillac) and plateaus (Tertiary limestone plateaus and Quaternary gravel) that receive ample sunshine, on both banks of the Dordogne River. The total area of the Bergerac wine region under 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 red Bergerac 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 white Bergerac wine , the grape varieties used are Sémillon, Sauvignon, Muscadelle, and, in very small proportions, 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 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.