Vin Doux Naturel Rasteau
The first experiments with the production of dessert wine in Rasteau were made
at the cooperative in 1934.
1944 an independent appellation for Vin Doux Naturel was formed.
The production area was limited to vineyards
Cairanne and Sablet.
the latter two communes
only few hectares
adjacent to Rasteau.
with other appellations, the
the appellation are carefully listed on the map. The
total area from which this dessert wine may be produced is a
total of only approx. 40 ha.
About 20 wine growers produce this type of wine.
At harvest, the grapes must contain at least 252 g of sugar, corresponding to
a potential alcoholic content of 15.
fermentation of the must is stopped by the addition of grape
juice (min. 96%). The
finished wine must contain at least 45 g of residual sugar pr
and the alcohol percentage should be 15-21.5. The
norm is about 16%.
(This metode is also used by making Banyuls,
Maury, Muscat de Beaumes de
Venise, Muscat de Rivesaltes, Muscat de
Frontignan and other appellations in Languedoc.)
90% of the grapes used must be Grenache - Noir, Gris
(Rose) or Blanc.
The other maximum 10% might
be grapes allowed for the AOC Cotes du Rhone. In
practice the wine is usually made on 100% Grenache Noir
Basic yield may not
exceed 30 hl/ha.
the yield is somewhat lower.
The term Rancio can be stated on the label, and the
character of the wine will correspond to what you normally
understand by Madeira, Tawny Port or Marsala.
It's allowed but rarely used to call the Hors d'âge wine
if it's first marketed 5 years after the harvest.
area and yield 2013-2017
The Grenache grape appears in three coulors. Experts say that the
Rose (or Gris) and the "Blanc" are mutations of the Noir.
Most wines of VDN Rasteau are dark in coulor and called Rouge or Grenat
but some are lighter in colour depending of the grapes used and of maceration
If the coulor is not either red nore light it's often called Rose or Ambre.
A very light wine is called Blanc or Doré