Centre-Loire Wines

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Words of wine

In process of creation

A AOC - Acidity - Alcohol

B BIVC - Bacteria - Balance - Bud - Budburst

C Caillottes - Cask - Caudalie - Cellar

D Decanting De-earthing - Disbudding

E Empyreumatic -

F Fault (of Sancerre)Flowering 

G Geology -

H Harsh - Hoeing









Q Quality 







A.O.C. - Appellation d'Origine Contrôlée. Created in 1935 and administrated by the professionals within the framework of the French National Institute for the Labels of Origin (I.N.A.O), A.O.C labels guarantee the origin, the authenticity and the quality of the product. It exists in France for more than 400 A.O.C wines.

Acidity - Generic term which qualifies the fresh taste of a wine and contributes to its balance.

Alcohol - Main constituent of the wine after water. It comes from the fermentation of sugars by yeasts.


BIVC - Bureau Interprofessionnel des Vins du Centre. Interprofessional house for the wines of the region Centre. Created in 1994, the B.I.V.C groups together the wine growers and the wine merchants of the region. It permits the economic follow-up of the vineyards as well as the qualitative follow-up of wines after their launching on the market. It is also in charge of the promotion of wines and public relations within France and abroad.

Bacteria - Microorganisms present in wine which belong to different species,some favorable, some not, to its development. Lactic bacteria permit a second obligatory fermentation for red wines (the malolactic fermentation).

Balance - Harmony between the various elements from the first nose to the finish.

Bud - Shoot which grows at the start of the leaves. The buds will produce grapes.

Budburst - The time when the buds develop and come out of the bud after the winter dormancy. In the vineyards of Centre-Loire, budburst takes place during the month of April.


Caillottes - Term that refers to the chalky-calcareous soils of the Sancerre appellation. They cover 35% of the appellation surface area. The wines produced on these soils generally develop faster and have very developed floral notes.

Cask - Wooden container invented by Gauls. The size is different according to the regions.

Caudalie - Unit of measure for the finish in the mouth of a wine length of after-taste. One caudalie corresponds to one second.

Cellar - Term that designates the place where the vinification is made and where wine growers age and preserve their wines.


Decanting - It consists in pouring the wine into a carafe to separate it from the deposits (mainly for old wines). It also aerates wines with a closed nose.

De-earthing - The process of removing excess soil covering the vine plant.

Disbudding - The removal of some of the buds borne by the vine. It permits a better control of the yields. The exposure of the grapes to the sun is also improved.


Empyreumatic - Aromas of roasting with a slight toasted taste (toasted bread, smoke, tobacco etc).


Fault (of Sancerre) - Caused by a seismic movement, this north-south oriented fault that goes through the village of Sancerre, created the bed of the river Loire. The great diversity of terroirs (in Sancerre and the Coteaux du Giennois) is due to this fault.

Flowering - Stage of the vine growth cycle that determines the quantity of grapes. The date of the blossoming may indicate the date of grape harvest.


Geology - Science describing soils and subsoils. Geology influences the vine growth.


Harsh - Term used for an extremely astringent wine.

Hoeing - Land work that does not require chemical weed-killer.


I.N.A.O - (Institut National des Appellations d'Origine). French National Institute for the Labels of Origin (A.O.C and A.O.V.D.Q.S). Created in 1935, this professional organization is in charge of administrating and granting the labels of origin. The chairman is appointed by the Ministry of Agriculture on the proposal of the winemakers.


Quality - Main characters of a grape, a must or a wine…

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