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.
Read more about this topic: Vin De Pays
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