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PDO — Rhône-Alpes
Since 1938, the first French fruit to bear an Appellation of Origin — Noix de Grenoble is a pioneer among origin labels, produced in the alpine orchards of Isère, Drôme and Savoie since the 11th century.
Fruit from Rhône-Alpes, PDO (AOP) since 1996.
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In 1938, a century before the boom in gastronomic AOCs, Noix de Grenoble became the first French fruit to receive an appellation of origin. This privilege recognised centuries of cultivation in the Isère valley — the oldest archival documents from the city of Grenoble, dating from the end of the 11th century, already mention dues paid in 'sétiers de noix'. In the 20th century, Dauphiné walnut growers decided to strictly regulate their production in the face of imports: a 1938 decree defined the appellation area across three départements (Isère, Drôme, Savoie) and made the three official varieties mandatory — Franquette, Parisienne and Mayette. In 1996, this recognition became European under Regulation (EC) No 1107/96 of 12 June 1996, which entered Noix de Grenoble into the register of Protected Designations of Origin (PDO).
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The appellation area is limited to the natural agricultural regions of Grésivaudan, Chambarans and Bièvre, along the Isère valley. In the heart of the plain, alluvium from the Isère shapes a rich, deep, free-draining soil — it was there, between Vinay and Tullins, that everything began in 1938 with the granting of the appellation. On the drier, sunny hillsides of Drôme des collines and Chambarans, Franquette dominates; on the cool, damp slopes at the foot of the Vercors, it is Parisienne territory. The alpine climate, windy and humid in autumn, encourages a slow, steady ripening of the fruit. Around 630 producers — the nuciculteurs — cultivate their orchards across the 261 communes of the PDO zone.
Noix de Grenoble is not a generic walnut: it exists in three officially protected varieties — Franquette, Mayette and Parisienne.
La Franquette is the undisputed queen — the most widely cultivated (accounting on its own for the vast majority of production) and the most recognisable. Rather elongated in shape, with fairly pale flesh and notes reminiscent of hazelnut. Bred by a certain Nicoud-Franquet, its rough, thin, resilient shell withstands mechanical handling well.
La Mayette, named after M. Mayet of Poliénas who brought it to fruition, is an ancient variety grown specifically for the PDO. A rather large fruit, truncated at the base and tapering to a point. Sensitive to late frosts, it is traditionally cultivated in the Tullins-Poliénas region.
La Parisienne, despite its name, belongs above all to the cool, damp slopes at the foot of the Vercors on the left bank of the Isère — the variety created by M. Parisis. Round in shape, with white flesh and a shell marked with broad grooves.
Appearance
Firm, fleshy kernel, light to light brown in colour; clean, sound shell with no visible defects.
Aroma
Evocative of fresh, lightly buttered bread.
Taste
Notes of hazelnut and buttered fresh bread, with a characteristic touch of bitterness.
Texture
Firm, fleshy kernel.
The appellation protects only walnuts in the shell, in two forms according to their moisture content — kernels removed from their shells fall outside the PDO.
minimum diameter of 28 mm, firm, fleshy kernel, light to light brown in colour, natural moisture content greater than or equal to 20%.
same minimum size, but a natural moisture content of 12% or less after drying.
walnut trees blossom in the orchards of the Isère valley.
swelling of the fruit, accumulation of reserves in the kernel.
washing, grading by size (minimum 28 mm in diameter).
from 31 March following the harvest, dried walnuts are kept at a temperature not exceeding 8°C.
must be carried out within the geographical area, under the appellation identification sticker.
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Noix de Grenoble is best enjoyed plain first of all — the fresh kernel cracked over a plate, its sweet flavour and crunchy texture are quite enough. In cooking, it comes into its own as oil (cold) drizzled over salads or roasted squash, as a paste enriching white fish or gratins, or crushed into a beurre blanc. In baking, it triumphs in sablé biscuits, fruitcakes, gingerbreads — anything that calls for delicate flavour. At the table, it pairs with goat's cheeses or alpine tommes (Beaufort, Comté).
Wines: Cour-Cheverny blanc (Loire), Condrieu (white Rhône), Côtes du Jura jaune (for roasted dried walnuts).
Since: 1996
Key requirements: Protected Designation of Origin (AOC from 1938, PDO (AOP) under Regulation (EC) No 1107/96 of 12 June 1996) — first French fruit to receive this distinction. Zone: Isère (38), Drôme (26), Savoie (73) — 261 communes. Three varieties only: Franquette, Mayette, Parisienne. Growth regulators and ripening activators prohibited; full traceability (declarations, registers of entries/exits).
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Family farm
Family estate
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Coopenoix describes itself as a co-operative specialising in French walnuts since 1929, collecting dried walnuts, fresh walnuts and walnut kernels from 400 walnut growers cultivating their orchards in Rhône-Alpes. The co-operative highlights the commitment of its member growers to walnut farming that respects quality and the environment, with its orchards cultivated in accordance with environmental regulations. It indicates that applying these good practices, on the farms as well as at the packing station, aims to guarantee consumers a natural, wholesome product of 100% French origin. Coopenoix markets in particular Noix de Grenoble PDO (AOP), Noix de France, walnut kernels, fresh walnuts and organic walnuts.
| Address | 75 Av. de la Noix de Grenoble, 38470 Vinay, France |
| +33 4 76 36 80 33 | |
| contact@coopenoix.com | |
| coopenoix.com | |
|
Part of the production is certified organic, since 1996. |
