Vineyards: these spread over approximately fifty kilometres of the right bank of the Rhône, from Chavanay in the North to Guilherand in the South, and include 26 communes, 23 of which are in the Ardèche, and 3 in the Loire.
Soil types: light soils of schist and gneiss on a granitic bedrock. South/South-east aspect.
Climate: moderate continental, hot dry summers with regular rainfall during the other seasons.
Background: delicate and delicious, this wine was being sold as early as the 16th century being enjoyed at the tables of the French Kings. It was given its present name in the 17th Century by the Jesuits of Tournon. In the years between 1956 and 1969, all the vineyards of this part of the Côtes du Rhône were grouped together and were consecrated Local A.O.C. Saint-Joseph.
Area under cultivation*: 1158 hectares, yearly production: 42112 hl, basic yield : 36 hl/hectare.
* Source: harvest statement 2009.
Grape variety mix: Syrah for the red (with up to 10% Roussanne or Marsanne), Roussanne and Marsanne for the whites. Minimum density of grape variety mix: 4,500 vines per hectare.
Pruning: Syrah: goblet or fan pruning with a maximum of 6 spurs and 2 or 3 eyes, with a total of 15 eyes per vine (or Guyot pruning). Roussanne and Marsanne, goblet or fan pruning with a maximum of 6 spurs and 2 productive eyes.
Wine making: for the reds, minimum natural alcohol content by volume 10%; traditional long fermentation, maturing between 10 months to 2 years in chestnut or oak casks with regular racking.
For the whites, same natural alcoholic content, fermentation in open vats for 15 days, then matured for several months.
