Technical data

Historical landmarks

Gustatory characteristics and typicity

- A.O.C. production surface : 960 hectares.
- A.O.C. area : limited to the Tavel communal area, on the secondary and upper calcareous terraces of the Rhone.
- Grape varieties : Grenache, Cinsault (15% minimum), Syrah, Mourvedre, Clairette, Bourboulenc, Picpoul, Carignan (10% maximum), Calitor (uncommon).No variety may exceed 60% of those of the exploitation.
- Production : 46 hectoliters/hectares maximum.
- Vinification : cold maceration, 12 to 48 hours, alcoholic fermentation during the liquid phase at a controlled temperature, optional malolactic fermentation depending on the characteristics desired by the vinifier.
- Production structures : a cooperative cellar (45% of the production), 34 individual private cellars (55% of the production).
- Marketing : approximately 20% for export, 60% bottle sales.
- Packaging : Tavel stamped bottle, the 1987 oscar for the best packaging.

Historical landmarks :

- First archaeological remains of the Tavel vineyard : II century Gallo-Roman villa with viticultural activities and tools.
- The first indications of viticultural specialization at Tavel: The 1636 Land registers.
- The first mention of the Tavel local wine in the administration archives : 8 April 1716.
- Creation date of the Tavel syndicate : 1902.
- Area creation date : the 1928  process and delimitation,  A.O.C confirmation in 1936.

On top of the gustatory characteristics mentioned elsewhere are those of the grape varieties. The Grenache forms the Tavel sensorial foundation with its strength and its smoothness; the red Mouvedre and Syrah varieties give an intense aroma and a hint of tannic; three white varieties complete this subtle assembly, the Clairette with its floral fruity perfumes, the Bourboulenc and the Picpoul with their vivacity, freshness and finesse.
The tasting reveals a structured, generous wine with a unique robustness for a rosé wine, which may surprise a non-connoisseur. The young wine aromas are floral, of red fruits and fresh almond and a touch of the 'flintstone' characteristic. They later evolve to the nuanced odors of ripe stoned fruits and grilled almonds and a hint of spice.
This structure gives Tavel numerous advantages :
- It can be tasted and appreciated throughout the year and not just as a summer wine.
- It has the rare potential for aging.
- It can adapt to numerous types of dishes and be drank throughout a whole meal without deception.