Gaillac (méthode ancestrale)

Background

AOC Gaillac was first recognised by decree on 21 March 1938 for white wines, and on 23 October 1970 for reds and rosés.¹ The appellation lies in the Tarn department and covers still and sparkling wines.¹

Méthode ancestrale

The méthode ancestrale wine is made from Mauzac and Mauzac Rose.¹ The rules describe each step:

• grapes are harvested by hand and pressed as whole bunches;
• the single fermentation starts in tank and finishes in the bottle, from partially fermented must;
• liqueur de tirage and liqueur d'expédition are both prohibited;
• the wine spends at least 2 months on the lees, and the overpressure must be at least 3 bar.

All four rules come from the cahier des charges.¹ The general principle is on the ancestral method page.

Second-fermentation sparkling Gaillac

Gaillac also makes sparkling wine by second fermentation in the bottle (traditional method). Its principal varieties are Len de l'El, Mauzac, Mauzac Rose and Muscadelle, with Ondenc and Sauvignon as accessory varieties.¹

Source for the table: the draft cahier des charges.¹ The base yield is 60 hl/ha, or 45 hl/ha for sweet sparkling wine, with a ceiling (rendement butoir) of 72 hl/ha.¹

About the source

The figures on this page come from the draft amendment of the Gaillac cahier des charges examined on 12 June 2025.¹ Until it is adopted, details may change. Production volumes were not found on an official page.