Prior to the bottling and sales of Touraine-Oisly wines, winegrowers must submit their wine to an organoleptic control system called “Qualitative Validation”.

This control system is specific to the Touraine-Oisly appellation and its neighboring cru created the same year in 2011, Touraine-Chenonceaux.

The objective of the qualitative validation sessions is to ensure the quality of the wines placed on the market and confirm that they fit the profile for Touraine-Oisly. About 6 per year are carried out.

How does a qualitative validation session work?

  1. The sampling of wines: two winegrowers of the appellation take 2 bottles of Touraine-Oisly from the vats.
  2. Tasting: the wine is then tasted anonymously by an expert jury, according to criteria developed collectively by winegrowers. The tasting criteria and the scale of acceptance levels for each criterion are as follows:qualitative evaluation criteria touraine oisly
  3. The analysis of the results is then transmitted to the winegrowers to indicate whether or not their wine is suitable to be marketed under the Touraine-Oisly appellation.

On average, 90% of the wines presented are validated to be part of the appellation.