Vineyards: these are situated in commune of Tavel, on the right bank of the Rhône, in the French Department of Gard.
Soil types: three geological formations of light filtering sandstone, fluvial sand and shingle; chalky gravel and red clay, red clay and quartzite shingle.
Climate: typically Mediterranean with low rainfall, with an average of 2,700 hours of sunshine per year with the Mistral as the prevailing wind.
Background: this was the favourite drink of the King Philippe le Bel, and later the Avignon Popes. The popularity of this, which is known as the “king of the rosé”, has never faltered. The “Tavel” Local Appellation was awarded by decree in 1936.
News: The Tavel Appellation has given its name to a rosé “La rose de Tavel”
which is a true Ambassador for the “1st rosé of France”. Actually, this rosé acts as a means of advertising for both the Appellation's wines, and the commune of Tavel.
Area under cultivation*: 933 hectares, yearly production: 39169 hl, basic yield : 42 hl/hectare.
* Source: harvest statement 2004.
Grape variety mix: Grenache, maximum of 15% Cinsault, Clairette white and Rosé, and 10% maximum of Picpoul, Calitor, Bourboulenc, Mourvèdre, Syrah and Carignan.
Pruning: either goblet with spurs containing a maximum of 2 eyes, plus a "bourillon", or first fertile bud, or Royat cordan pruning with 6 spurs and a maximum of 2 eyes, plus a "bourillon".
Wine making: cold maceration of between 12 and 24 hours. The free running wine and the pressed juice are blended. Alcoholic fermentation at between 18° and 20°, takes place over 8 to 10 days. Malolactic fermentation is not automatic and depends on the nature of the wine required. Natural alcohol content by volume, minimum 11%.
