Regional Bordeaux AOCs

[1] The entry-level Bordeaux AOC reds are fruity and easy-to-drink, and meant for early consumption rather than cellaring.

In difference from most of Graves, these areas are not allowed to use any other designation than Bordeaux Blanc AOC for dry white wines.

[3] The maximal authorized yield for Bordeaux AOC is 55 hectoliter per hectare, and the alcohol level of the wine must be between 10 and 13 volume percent.

As most regional Bordeaux AOC wines are produced on the Right Bank, Cabernet Franc is often found in the blend.

For white wines, Sauvignon blanc and Sémillon each represent 42% of the vineyard surface and Muscadelle 9%.

Under the strict guidelines of French appellation law for a Bordeaux to be classified as Supérieur it must come from a vineyard that is planted more densely.

This higher density makes it harder for the plants to survive creating stronger deeper roots, and healthier vines for the ones that do.

The grapes must also be picked riper at harvest with higher natural sugar levels resulting in 10 percent natural alcohol level -- a slight bit higher than the 9.5 percent for regular Bordeaux.