Château d'Aqueria

Tavel

Between Pont d'Avignon and Pont du Gard, Tavel wines are produced on a terroir of lauzes, pebbles, sand and cailloutis. The cultivation of vines in the region dates to the 5th century BC. Planted by the Greeks, vineyards developed with the Romans. More recently, the novelist Honoré de Balzac described Tavel as one of the rare rosés that can be advantageously aged. In 1936, Tavel was awarded the AOC label, making it France's first rosé.

Appellation

Appellation created in 1936
100% rosé wines | 904 hectares of vines
36 779 hl/ year
Average yield 41 hl/hectare
35 % of the production exported

Vineyard

Grape varietals

Grenache 50%, Syrah 20%, Clairette 10%, Mourvèdre 10%, Bourboulenc 5 %, Cinsault 5%

Terroir

Influence méditerranéenne. 2 700 heures de soleil par an et un vent dominant : le mistral. Sols en coteaux sablonneux et argileux.

Average age of vines

40 years

Winemaking and ageing

Winemaking method

24-hour skin contact maceration in vats, followed by blending of grape varieties in pairs. Fermentation at a controlled temperature of 17-18°C for 15 days.