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SÉLECTION DE LA CATÉGORIE

I - WHITE WINES OF NON-AROMATIC VARIETIES

I-A - These wines may have a carbon dioxide pressure of less than 0.5 bars at 20°C

I-A-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

I-A-1a - Subgroup of wines containing not more than 4 g/l of reducing sugars

I-A-1b - Subgroup of wines containing not more than 4 g/l of reducing sugars

I-A-1c - Subgroup of wines containing not more than 4 g/l of reducing sugars

I-A-2 - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

I-A-2a - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

I-A-2b - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

I-A-2c - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

I-A-3 - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

I-A-3a - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

I-A-3b - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

I-A-3c - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

I-A-4 - Subgroup of wines containing more than 45 g/l of reducing sugars

I-A-4a - Subgroup of wines containing more than 45 g/l of reducing sugars

I-A-4b - Subgroup of wines containing more than 45 g/l of reducing sugars

I-A-4c - Subgroup of wines containing more than 45 g/l of reducing sugars

I-B - Petillant white wines
These wines may have a carbon dioxide pressure from 0.5 to 2.5 bars at 20°C.

I-B-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

I-B-1a - Subgroup of wines containing not more than 4 g/l of reducing sugars

I-B-1b - Subgroup of wines containing not more than 4 g/l of reducing sugars

I-B-1c - Subgroup of wines containing not more than 4 g/l of reducing sugars

I-B-2 - Subgroup of wines containing more than 4 g/l of reducing sugars

I-B-2a - Subgroup of wines containing more than 4 g/l of reducing sugars

I-B-2b - Subgroup of wines containing more than 4 g/l of reducing sugars

I-B-2c - Subgroup of wines containing more than 4 g/l of reducing sugars

I-C - Sparkling white wines
(Note: The AOC Champagne are in a specific category. See : Category VII subgroups VII-B)
These wines may have a carbon dioxide pressure greater than 2.5 bars at 20°C

I-C-1 - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

I-C-1a - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

I-C-1b - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

I-C-1c - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

I-C-2 - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

I-C-2a - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

I-C-2b - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

I-C-2c - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

I-C-3 - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

I-C-3a - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

I-C-3b - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

I-C-3c - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

I-C-4 - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

I-C-4a - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

I-C-4b - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

I-C-4c - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

II - ROSE WINES OF NON-AROMATIC VARIETIES

II-A - Still rose wines
These wines may have a carbon dioxide pressure of less than 0.5 bars at 20°C.

II-A-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

II-A-1a - Subgroup of wines containing not more than 4 g/l of reducing sugars

II-A-1b - Subgroup of wines containing not more than 4 g/l of reducing sugars

II-A-1c - Subgroup of wines containing not more than 4 g/l of reducing sugars

II-A-2 - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

II-A-2a - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

II-A-2b - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

II-A-2c - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

II-A-3 - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

II-A-3a - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

II-A-3b - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

II-A-3c - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

II-A-4 - Subgroup of wines containing more than 45 g/l of reducing sugars

II-A-4a - Subgroup of wines containing more than 45 g/l of reducing sugars

II-A-4b - Subgroup of wines containing more than 45 g/l of reducing sugars

II-A-4c - Subgroup of wines containing more than 45 g/l of reducing sugars

II-B - Petillant rose wines
These wines may have a carbon dioxide pressure from 0.5 to 2.5 bars at 20°C.

II-B-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

II-B-1a - Subgroup of wines containing not more than 4 g/l of reducing sugars

II-B-1b - Subgroup of wines containing not more than 4 g/l of reducing sugars

II-B-1c - Subgroup of wines containing not more than 4 g/l of reducing sugars

II-B-2 - Subgroup of wines containing more than 4 g/l of reducing sugars

II-B-2a - Subgroup of wines containing more than 4 g/l of reducing sugars

II-B-2b - Subgroup of wines containing more than 4 g/l of reducing sugars

II-B-2v - Subgroup of wines containing more than 4 g/l of reducing sugars

II-C - Sparkling rose wines
These wines may have a carbon dioxide pressure greater than 2.5 bars at 20°C

II-C-1 - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

II-C-1a - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

II-C-1b - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

II-C-1c - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

II-C-2 - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

II-C-2a - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

II-C-2b - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

II-C-2c - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

II-C-3 - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

II-C-3a - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

II-C-3b - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

II-C-3c - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

II-C-4 - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

II-C-4a - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

II-C-4b - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

II-C-4c - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

III - RED WINES OF NON-AROMATIC VARIETIES

III-A - Still red wines
These wines may have a carbon dioxide pressure of less than 0.5 bars at 20°C.

III-A-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

III-A-1a - Subgroup of wines containing not more than 4 g/l of reducing sugars

III-A-1b - Subgroup of wines containing not more than 4 g/l of reducing sugars

III-A-1c - Subgroup of wines containing not more than 4 g/l of reducing sugars

III-A-2 - Subgroup of wines containing from 4,1 g/l to 12 g/l of reducing sugars

III-A-2a - Subgroup of wines containing from 4,1 g/l to 12 g/l of reducing sugars

III-A-2b - Subgroup of wines containing from 4,1 g/l to 12 g/l of reducing sugars

III-A-2c - Subgroup of wines containing from 4,1 g/l to 12 g/l of reducing sugars

III-A-3 - Subgroup of wines containing from 12,1 g/l to 45 g/l of reducing sugars

III-A-3a - Subgroup of wines containing from 12,1 g/l to 45 g/l of reducing sugars

III-A-3b - Subgroup of wines containing from 12,1 g/l to 45 g/l of reducing sugars

III-A-3c - Subgroup of wines containing from 12,1 g/l to 45 g/l of reducing sugars

III-A-4 - Subgroup of wines containing more than 45 g/l of reducing sugars

III-A-4a - Subgroup of wines containing more than 45 g/l of reducing sugars

III-A-4b - Subgroup of wines containing more than 45 g/l of reducing sugars

III-A-4c - Subgroup of wines containing more than 45 g/l of reducing sugars

III-B - Petillant red wines
These wines may have a carbon dioxide pressure from 0.5 to 2.5 bars at 20°C.

III-B-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

III-B-1a - Subgroup of wines containing not more than 4 g/l of reducing sugars

III-B-1b - Subgroup of wines containing not more than 4 g/l of reducing sugars

III-B-1c - Subgroup of wines containing not more than 4 g/l of reducing sugars

III-B-2 - Subgroup of wines containing more than 4 g/l of reducing sugars

III-B-2a - Subgroup of wines containing more than 4 g/l of reducing sugars

III-B-2b - Subgroup of wines containing more than 4 g/l of reducing sugars

III-B-2c - Subgroup of wines containing more than 4 g/l of reducing sugars

III-C - Sparkling red wines
These wines may have a carbon dioxide pressure greater than 2.5 bars at 20°C

III-C-1 - Sparkling red wines

III-C-1a - Sparkling red wines

III-C-1b - Sparkling red wines

III-C-1c - Sparkling red wines

IV - WINES OF AROMATIC VARIETIES
(ex. : Muscat, Gewürztraminer, certain Sauvignons, Scheurebe)

IV-A - Still wines of aromatic varieties
These wines may have a carbon dioxide pressure of less than 0.5 bars at 20°C.

IV-A-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

IV-A-1a - Subgroup of wines containing not more than 4 g/l of reducing sugars

IV-A-1b - Subgroup of wines containing not more than 4 g/l of reducing sugars

IV-A-1c - Subgroup of wines containing not more than 4 g/l of reducing sugars

IV-A-2 - Subgroup of wines containing from 4.1 g/l to 12 g/l of reducing sugars

IV-A-2a - Subgroup of wines containing from 4.1 g/l to 12 g/l of reducing sugars

IV-A-2b - Subgroup of wines containing from 4.1 g/l to 12 g/l of reducing sugars

IV-A-2c - Subgroup of wines containing from 4.1 g/l to 12 g/l of reducing sugars

IV-A-3 - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

IV-A-3a - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

IV-A-3b - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

IV-A-3c - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

IV-A-4 - Subgroup of wines containing more than 45 g/l of reducing sugars

IV-A-4a - Subgroup of wines containing more than 45 g/l of reducing sugars

IV-A-4b - Subgroup of wines containing more than 45 g/l of reducing sugars

IV-A-4c - Subgroup of wines containing more than 45 g/l of reducing sugars

IV-B - Petillant wines of aromatic varieties
These wines may have a carbon dioxide pressure from 0.5 to 2.5 bars at 20°C.

IV-B-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

IV-B-1a - Subgroup of wines containing not more than 4 g/l of reducing sugars

IV-B-1b - Subgroup of wines containing not more than 4 g/l of reducing sugars

IV-B-1c - Subgroup of wines containing not more than 4 g/l of reducing sugars

IV-B-2 - Subgroup of wines containing more than 4 g/l of reducing sugars

IV-B-2a - Subgroup of wines containing more than 4 g/l of reducing sugars

IV-B-2b - Subgroup of wines containing more than 4 g/l of reducing sugars

IV-B-2c - Subgroup of wines containing more than 4 g/l of reducing sugars

IV-C - Sparkling wines of aromatic varieties
These wines may have a carbon dioxide pressure greater than 2.5 bars at 20°C

IV-C-1 - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

IV-C-1a - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

IV-C-1b - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

IV-C-1c - Subgroup of sparkling wines containing not more than 15 g/l of reducing sugars

IV-C-2 - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

IV-C-2a - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

IV-C-2b - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

IV-C-2c - Subgroup of sparkling wines containing from 15.1 g/l to 35 g/l of reducing sugars

IV-C-3 - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

IV-C-3a - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

IV-C-3b - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

IV-C-3c - Subgroup of sparkling wines containing from 35.1 g/l to 50 g/l of reducing sugars

IV-C-4 - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

IV-C-4a - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

IV-C-4b - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

IV-C-4c - Subgroup of sparkling wines containing more than 50 g/l of reducing sugars

V - WINES UNDER VEIL
(Ex. : Jerez Fino, Tokaji Szamarodni, Château-Chalon, etc.)

V-A - Wines under veil
Subgroup of wines containing not more than 4 g/l of reducing sugars

V-A-1 - Alcohol content not more than 15% vol.

V-A-2 - Section 2: alcohol content more than 15% vol.

V-B - Section 2: alcohol content more than 15% vol.

V-B-1 - Alcohol content not more than 15% vol.

V-B-2 - Alcohol content more than 15% vol.

V-C - Subgroup of wines containing more than 20 g/l of reducing sugars

V-C-1 - Alcohol content not more than 15% vol.

V-C-2 - Alcohol content more than 15% vol.

VI - LIQUEUR WINES

VI-A - Wines of non-aromatic

VI-A-1 - Subgroup of wines containing not more than 6 g/l of reducing sugars

--- - Subgroup of wines containing from 6.1 g/l à 40 g/l of reducing sugars

VI-A-2 - Alcohol content not more than 18% vol.

VI-A-3 - Alcohol content more than 18% vol.

--- - Subgroup of wines containing from 40.1 g/l to 80 g/l of reducing sugars

VI-A-4 - Alcohol content not more than 18% vol.

VI-A-5 - Alcohol content more than 18% vol.

--- - Subgroup of wines containing more than 80 g/l of reducing sugars

VI-A-6 - Alcohol content not more than 18% vol.

VI-A-7 - Alcohol content more than 18% vol.

VI-B - Aromatic varieties

VI-B-1 - Aromatic varieties

VII - WINES SPECIFICALLY SELECTED
Beaujolais, Champagne, Tokaji aszu, Ice Wines, Wines from Québec

VII-A - Beaujolais

VII-A-1 - Subgroup Beaujolais blanc

VII-A-1a - Subgroup Beaujolais blanc

VII-A-1b - Subgroup Beaujolais blanc

VII-A-1c - Subgroup Beaujolais blanc

VII-A-2 - Subgroup Beaujolais rouge

VII-A-2a - Subgroup Beaujolais rouge

VII-A-2b - Subgroup Beaujolais rouge

VII-A-2c - Subgroup Beaujolais rouge

VII-B - -Champagne White and Rosé
These wines may have a carbon dioxide pressure from 2.5 bars at 20°C.

VII-B-1 - Subgroup of Champagne containing not more than 15 g/l of reducing sugars

VII-B-2 - Subgroup of Champagne containing from 15.1 g/l to 40 g/l of reducing sugars

VII-B-3 - Subgroup of Champagne containing from 40.1 g/l to 80 g/l of reducing sugars

VII-B-4 - Subgroup of Champagne containing more than 80 g/l of reducing sugars

VII-C - Still White Wine whose grapes come in a proportion of 85 % from the Quebecois terroir

VII-C-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

VII-C-2 - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

VII-C-3 - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

VII-C-4 - Subgroup of wines containing more than 45 g/l of reducing sugars

VII-D - Still Red Wine whose grapes come in a proportion of 85 % from the Quebecois terroir

VII-D-1 - Subgroup of wines containing not more than 4 g/l of reducing sugars

VII-D-2 - Subgroup of wines containing from 4.1 g/l to 12g/l of reducing sugars

VII-D-3 - Subgroup of wines containing from 12.1 g/l to 45 g/l of reducing sugars

VII-D-4 - Subgroup of wines containing more than 45 g/l of reducing sugars

VIII - WINES OF SPECIFIC VARIETY
(wines of only one variety of grapes or wine mainly made up of the one of following variety of grapes)

VIII-A-1 - Riesling

VIII-B-1 - Chenin

VIII-C-1 - Petite Arvine

VIII-D-1 - Viognier

VIII-E-1 - Carmenere

VIII-F-1 - Pinotage

VIII-G-1 - Pinot gris

VIII-H-1 - Pinot noir

VIII-I-1 - Malbec

VIII-J-1 - Grüner Veltliner

VIII-K-1 - Tannat

IX - ORGANIC OR AGRODYNAMIC CERTIFIED WINES

IX-A - Organic or agrodynamic certified wines

IX-A-1 - White organic or agrodynamic certified wines

IX-A-1a - White organic or agrodynamic certified wines

IX-A-1b - White organic or agrodynamic certified wines

IX-A-1c - White organic or agrodynamic certified wines

IX-A-2 - Red organic or agrodynamic certified wines

IX-A-2a - Red organic or agrodynamic certified wines

IX-A-2b - Red organic or agrodynamic certified wines

IX-A-2c - Red organic or agrodynamic certified wines

IX-A-3 - Rose organic or agrodynamic certified wines

IX-A-3a - Rose organic or agrodynamic certified wines

IX-A-3b - Rose organic or agrodynamic certified wines

IX-A-3c - Rose organic or agrodynamic certified wines

X - WINES SOLD IN GROCERY STORES IN THE PROVINCE OF QUÉBEC

X-A - Wines sold in grocery stores in the province of Québec

X-A-1 - White wines sold in grocery stores in the province of Québec

X-A-2 - Red wines sold in grocery stores in the province of Québec

X-A-3 - Rose wines sold in grocery stores in the province of Québec

XI - VINS NATURELLEMENT DOUX
(Ex : vendanges tardives, vins botrytisés, vins de glace…)

XI-A - Cépages non aromatiques

XI-A-1 - Cépages non aromatiques

XI-A-2 - Ice Wines

XI-B - Cépages aromatiques

XI-B-1 - Cépages aromatiques

XIII - HORS CATÉGORIE

XIII-A-1 - Hors catégorie