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PGI — Aquitaine
The first strawberry in Europe to obtain a PGI in 2004, Fraise du Périgord captures in its juicy red flesh the gentleness of the sandy soils of Vergt and the light of Périgord blanc.
Fruit from Aquitaine, PGI (IGP) since 2004.
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Strawberries were first introduced to Périgord at the end of the 19th century, tentatively at first. But it was truly after the Second World War that strawberry growing took off in Dordogne, establishing itself on the light, sandy, and acidic soils of the hillsides of Église-Neuve-de-Vergt. In 1946, the department's production had already reached 50 tonnes; four years later, in 1950, it reached 200 tonnes, before exceeding 500 tonnes in 1955. This spectacular surge was largely down to the virtues of a unique terroir: the sandy, free-draining soils of the slopes of Vergt, in the heart of Périgord blanc.
The village of Vergt gradually became the nerve centre of production: from 1969 onwards, the Marché de la Fraise de Vergt set prices and organised marketing there. The sandy, slightly acidic, free-draining soils provide an ideal environment for growing strawberries. Established in 1978, the CIREF (Centre Interrégional de Recherche et d'Expérimentation de la Fraise) played a decisive role in developing new varieties adapted to the local terroir: Cigaline and Ciflorette emerged in 1998, followed by Cirafine in 2002 and Charlotte in 2004. In 1988, the Union Interprofessionnelle de la Fraise du Périgord (UIFP) was founded, bringing together growers, cooperatives, the Marché au Cadran de Vergt, and private shippers; in 1994, it adopted specific specifications and quality controls overseen by a certifying body.
This collective effort bore fruit in 2004: Fraise du Périgord became the first strawberry in France and Europe to obtain a Protected Geographical Indication, an unprecedented recognition that confirmed the unique link between the Périgord terroir and the superior quality of the fruit. This dual distinction — Label Rouge preceding the PGI — established Fraise du Périgord as a benchmark for French strawberry growing, a model of an industry organised around quality and terroir.
Appearance
Medium to large fruit, an even, vibrant red depending on the variety (bright red for Gariguette, brick-red to purple for Darselect), fresh green tip, smooth and glossy skin
Aroma
Intense, complex fruity aromas, characteristic floral notes, powerful fragrance even at room temperature
Flavour
Remarkable balance between sweetness and acidity, long-lasting aromatic persistence on the palate, with neither blandness nor excessive sweetness
Texture
Firm yet juicy flesh that holds its shape when cut, generous, richly colouring juice
Eight varieties are currently permitted under the Fraise du Périgord PGI — a list set by the association and subject to change with future varietal selections: Gariguette, Cirafine, Darselect, Cléry, Donna, Candiss, Mara des bois, and Charlotte. Two early varieties open the season from late April to mid-June: Gariguette, elongated, highly aromatic, and pleasantly tart; Darselect, fleshy and firm, enjoyed raw as well as cooked. The six other varieties are harvested from mid-May to October, including Mara des bois, an everbearing variety that is very sweet and fragrant, with aromas reminiscent of wild strawberries, and Charlotte, firm with a musky flavour.
Irrigation, which must be localised, is adjusted according to the vegetative stage of the plants and weather conditions.
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Fraise du Périgord is best enjoyed plain, at room temperature (never straight from the fridge at the last minute) to release all its aromas. Périgord tradition pairs it with red wine — an unexpected combination that reveals the fruit's aromatic depth. Artisanal Fraise du Périgord jams, pleasantly tart, are among the most flavourful in France. In pastry-making, a simple tart with light crème pâtissière or a verrine with mascarpone and fresh basil showcases the quality of the fruit without overpowering it.
Since: 2004
Area covered: 395 communes in Dordogne, 9 neighbouring communes in Lot
Key requirements: Varieties approved by the association; hand-harvested at full ripeness; sandy, free-draining soils as the favoured terroir; maximum half-day window between harvest and delivery to the packing station
Union
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