The designation AOP (Appellation d’Origine Protégée) valid in France for the highest wine quality level "Wines with Protected Origin". This corresponds to a Quality wine according to the new EU Wine Market Regulation that came into effect in August 2009, which classifies wines into two categories: those without and with indication of origin. The traditional designation AOC (Appellation d’Origine Contrôlée) may still be used. The category VDQS (Vin Délimité de Qualité Supérieure), which was considered a precursor to AOC, has been abolished.

Protected replaces Controlled

The change from Controlled to Protected signifies a significantly broader and more transparent regulatory framework. An independent control organization verifies whether a wine meets the specifications of the specifications for the respective appellation, which is specific to each appellation. The controls extend throughout the entire production chain, from barrel to bottle. The appellation then applies not only to a specific tank but to the entire operation. The reference to the terroir thus takes on even greater significance than before with AOC. There are three levels: AOP Cru (wines from a winery, location, or Parcel), AOP communal (municipality), and AOP regional (region).

History

The foundation was laid primarily by two visionary men. The first was Pierre Le Roy de Boiseaumarié Pierre (1890-1967), who, as the owner of the Château Fortia in the southern Rhône in the 1920s, defined an area particularly suitable for 10 (later 13) grape varieties and wine due to the prevailing Climate and Soil type. After long efforts, the boundaries were finally established in 1929, but it was not until 1935 that the area was classified under Châteauneuf-du-Pape. This was also a decisive impetus for the term Terroir.

The second proponent was agricultural professor Joseph Capus Joseph (1867-1947). He took the "cheese scandal" as an opportunity to criticize the common practice in Bordeaux of producing wine from any grapes and in any method. Under his influence, the law was expanded in 1927 to include specifications for Wine production. It was defined that only those grape varieties that are sanctified by loyal, long-established local custom may be used. Therefore, Capus is considered the godfather of the appellation law, which is still referred to as "la loi capus" today.

Gradually, the permissible methods regarding Grape pruning, maximum Yield, Ripeness of the Grape, and vinification methods were included. In 1935, initiatives from Capus and Boiseaumarié led to the founding of the "Comité National des Appellations d’Origine". This was the precursor to the INAO established after World War II (1939-1945). This highest authority of French viticulture, based in Paris, decrees and controls all appellations. When...