Vestiges from a gallo-roman villa from
2nd century is the oldest evidence of wine growing in
1636: Land register tells about wine growing of a certain scale.
1716: Administrative archives tell about local wine "cru
1902: A Syndicate of wine growers is founded.
1926: Rules for the local wines are created as the first step of
being an appellation, adviced by Baron Le Roy from
Chateauneuf du Pape.
1936: AOC Tavel is among the earliest established appellations in
Tavel commune covers 19,96 km2,
or 1996 ha. of which the vineyards of AOP Tavel count for 960 ha.
Rules for the
Tavel Rosé can only be made from fields in Tavel commune - and a
few parcels in Roquemaure.
The area inside the limits of the appellation is 960 ha.
Allowed grape varieties: Grenache, Cinsault (min. 15%), Syrah, Mourvedre,
Clairette, Bourboulenc, Picpoul, Carignan (max. 10%) and Calitor (very rare). No
varietiy must count for more than 60% of the vines.
Max. yield: 46 hl/ha.
Min. alcohol percent: 11.
Normally the wines are made with a short maceration period - 12-36
In such a short period only a small amount of colour and punch will
be extracted from the skin.
Only a few producers use ageing in wood - maybe for a special cuvée.
The wines are normally bottled a few months after the harvest
and most of them are meant to be drunk young.
Nearly 50% of the production is vinified by
and and the rest by private producers - about 40. Some of the private
producers sell a part of the wine to negociants.
Most of the producers have vineyards in Lirac and/or Cotes du Rhone.
Only a few producers only make Tavel Rosé.