Vin mousseux de qualité de Wallonie

Styles

Principal grape varieties

Terroir

• Cool, low-sunshine, and humid climate slows ripening: high acidity, low sugar content.
• Restrained ripening maintains high acid concentration and limits sugar accumulation in the grapes.
• The resulting base wine is high in acidity and low in alcohol, an ideal profile for the production of sparkling wines.
• The geographical area covers Wallonie in its entirety, with no restriction to any sub-region or specific terroir.

• The cool climate of Wallonie produces grapes that are high in acidity and low in sugar, forming an ideal base for sparkling wines.
• The traditional winemaking method is used to produce this sparkling wine from Wallonie.

• High acidity and naturally low alcohol: the grapes of Wallonie yield a high-acid base wine, ideal for sparkling wine production.
• The traditional method, combined with the cool, humid climate, defines the profile of the sparkling wine of Wallonie.

• Cool, humid climate → high-acid, low-sugar grapes → ideal base for sparkling wines made by the traditional method.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-BE-A0011
• Official trade body site — Association des Vignerons de Wallonie (AVW)