Floc de Gascogne AOC

The recipe behind Floc de Gascogne has been in use since the 16th century, though the name itself was coined by Henri Lamor in 1954. The term derives from the Occitan phrase 'Lou Floc de Nouste,' meaning 'bouquet of flowers from home.' Official commercial production began in 1976, and AOC status followed in 1990. The appellation sits within the broader Armagnac and Côtes de Gascogne zone of Southwest France.

• Recipe dates to the 16th century; name created by Henri Lamor in 1954
• Occitan origin: 'Lou Floc de Nouste' translates as 'bouquet of flowers from home'
• Officially marketed from 1976; AOC granted 1990, AOP/PDO status added 2009
• Hundreds of small, independent family producers operate across the appellation

The production zone covers 20,000 hectares across three departments in Southwest France, with Gers accounting for roughly 80% of output. The appellation is divided into three sub-regions: Bas-Armagnac, with its iron oxide-rich clay loam tawny sands; Armagnac-Ténarèze, dominated by clay-limestone soils known as terreforts and boulbènes; and Haut-Armagnac, which sits on limestone. The climate combines Mediterranean, oceanic, and continental influences, creating a diverse growing environment.

• Three sub-regions: Bas-Armagnac, Armagnac-Ténarèze, and Haut-Armagnac
• Soils range from iron-rich clay loam sands to clay-limestone and pure limestone
• Mixed Mediterranean, oceanic, and continental climate
• Gers department accounts for approximately 80% of production

White Floc de Gascogne is produced primarily from Colombard, Ugni Blanc, and Gros Manseng. Rosé draws on Cabernet Franc, Cabernet Sauvignon, Merlot, and Tannat. The production method is that of a mistelle: fresh grape juice is muted with Armagnac before fermentation can begin, locking in natural sweetness. The wine and Armagnac must come from the same producer, though not necessarily the same sub-region. A minimum 10-month aging period in the producer's cellars is required before the wine passes a tasting committee for approval.

• White grapes: Colombard, Ugni Blanc, Gros Manseng
• Rosé grapes: Cabernet Franc, Cabernet Sauvignon, Merlot, Tannat
• Mistelle method: Armagnac arrests fermentation, preserving at least 170 g/l sugar
• Same producer must supply both grape juice and Armagnac

Floc de Gascogne is bottled at 16-18% ABV and is intended as an aperitif. White expressions are characterised by citrus aromas, while rosé expressions lean toward red fruit. Both styles are served well chilled, at 6-8°C, and should be consumed within one year of production. The minimum sugar threshold of 170 g/l ensures a consistently sweet, rich palate.

• Served chilled at 6-8°C as a classic aperitif
• White: citrus-forward; Rosé: red fruit character
• 16-18% ABV; minimum 170 g/l residual sugar
• Consume within one year of production for best quality