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, The local wine growers syndicate with Aimé
Roudil as présiden was adviced by Baron Le Roy from (Chateau Fortia) in Chateauneuf du Pape.
1936: AOC Tavel is approved
Aime Roudil and Baron le Roy
Tavel Rosé can only be made from vineyards in Tavel commune - and
a few parcels in Roquemaure.
The potential area in the appellation is 960 ha.
Primary varieties: Bourboulenc,
Cinsault, Clairette Blanc, Clairette Rose, Grenache Blanc,
Grenache Gris, Grenache Noir, Mourvedre, Picuepoul Blanc
Piquepoul Noir, Syrah.
Other varieties: Calitor (if planted before 1994),
Carignan Blanc, Carignan Noir.
Shares of varieties in
the vineyards of eath exploitation (Cépagement)
Grenache (3 types) must be min. 30% and max. 60%.
A single primary variety may not exceed 60%.
Other varieties may not each of them exceed 10%
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 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.
Declared area and yield
You find 3 distinct different terroirs in Tavel.
Lime stones Rolled stones and Sandy soil
Gaël Petit is tjhe president of
Viticole de l’Appellation Tavel
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