Cinsault

General characteristics


A fairly vigorous variety that can be counted on to yield well year by year, its grapes ripen in the second half of September. It requires plenty of warmth and is resistant to drought and strong winds. The yield needs to be carefully controlled.

Wine-making potential


With its average depth of colour, stylish fruity flavours, low acidity and supple tannins, Cinsault is well suited for making rosé wines by the “saignée” method (i.e. the grapes are pressed to ferment with the skins for a short period) and early drinking wines.

Use


Tavel (15 % minimum of the grapes used in the blend), Gigondas (10 % maximum), red and rosé Côtes du Rhône Villages wines (20 % maximum), red and rosé Côtes du Rhône (30 % maximum), Costières de Nîmes, Coteaux du Tricastin, Luberon, Ventoux.