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30 Days of Rosé | #18 | MIP | Made in Provence | Cinsault-Syrah-Grenache Rosé Wine | Côtes de Provence

30 Days of Rosé | #18 | MIP | Made in Provence | Cinsault-Syrah-Grenache Rosé Wine | Côtes de Provence | $16.99

We adore Rosé.  We buy multiple kiddie pools worth of Rosé.   We don’t buy stacks of every Rosé much less give it the special treatment of a fabulous home garden picture (Kate!! <3 ) so when we stack a Rosé, it’s because it we want to make sure it lasts for more than a hot minute over here.  MIP – Made in Provence Rosé whispered to us through our nose, and yelled in our mouth “buy a lot!” so we stacked it.  Enjoy!

From mip-provence.com:

Domaine Sainte Lucie – a family affair…

Aurélien – Virginie – Guillaume – Muriel – Michel

The estate with its eight hectares of vineyards at the foot of the Mont Saint Victoire in Puyloubier, near Aix-en-Provence, was created by Michel Fabre in 1979. The children’s arrival in the business (Virginia in 2005, followed by Aurélien in 2009), brought fresh impetus to the running of the family estate. Since then, the estate’s work methods and winemaking practices have been completely overhauled. This process of change has in particular led to major investment in cellar technology (press with protection against oxidation, cross-flow filtration system, bottling line with protection against oxidation), as well as in vineyard machinery (latest generation wine harvester, hydraulic cultivator), but above all to changes in the estate’s sales and marketing strategy. The young Fabre generation has succeeded in implementing a modern, technology-focused and unique approach to winemaking while conserving the authenticity of this large and still family-run estate. The vineyards are being expanded with the planting of new grape varieties to enable diversification of the product portfolio.

A refreshing, easy-to-drink wine and guaranteed crowd pleaser.

  • Appellation: Côtes de Provence
  • Grape varieties: 60% Cinsault -20% Syrah – 20% Grenache
  • Vinification method: Immediate pressing under oxygen-excluding conditions. Fermentation at low temperatures.
  • Ageing: Four months on fine lees.
  • Tasting: Very light rose petal coloured robe. Pleasant and powerful bouquet with notes of white flowers and small yellow fruit. This is a wine with a delicate mouth feel which is ideal as a pre-dinner drink on a summer evening or as an accompaniment to light meals.
  • Food pairings: Ideal with light meals, salads, BBQs and with Provençal-style cuisine in general. Perfect for a before-dinner drink with friends. Try with grilled Mediterranean seafood.

About Domaine Sainte Lucie:

Early September is when the harvest is due to commence. The winemaking cellar is fully disinfected, the vats are descaled and the equipment is set up to receive the grapes. At Domaine Sainte Lucie, harvesting starts around 5th September. During a three-week period, the cellar operates 24 hours a day, seven days a week, to ensure that the expression of our terroir and our work throughout the year are transferred to the wines.

For the majority of our wines harvesting is done mechanically and at night so that the harvested grapes are cool (reducing the energy required for cooling). The cooler the harvested grapes are, the less transfer of colour there is from the grapes to the juice. The current trend in Provençal rosé leans towards wines with a pale coloured, glistening robe. Our up-to-the minute harvester has in-vehicle technology enabling the grapes to be harvested whole, without damaging the vineyard.

The grapes are then quickly transferred to the winemaking cellar in stainless steel hydraulic-flow bins. A natural approach to protecting the grapes is implemented right from their arrival at the cellar. Our processes are driven by our sustainable winemaking principles, which aim for the lowest addition of sulphites possible.

  • Total wine-growing area: 45 hectares
  • Terroir: Gravel
  • Age of vines: 5 to 60 years old
  • Grape varieties: Syrah – Grenache – Cinsault – Cabernet Sauvignon – Carignan – Rolle & Clairette
  • Growing characteristics: Use of sustainable agricultural practices
  • Winemaking characteristics: Vinification under oxygen-excluding conditions with no sulphites added at harvesting and low-temperature fermentation to avoid denaturing the flavour of the grapes and the character of the wines.

The winemaking process – technique & tradition

Several winemaking techniques are implemented at the winery. For the rosé wines, which account for the major part of our production, either immediate pressing or skin-contact maceration is used. However, there is also a third winemaking technique, which is specific to our estate. This secret technique is of course what gives our wines their specific profile.

Pressing or maceration – Rosé wines

Our rosé wines are produced using one of two techniques: immediate pressing or maceration. Immediate pressing is employed. As soon as the grapes arrive at the winemaking cellar, they are protected with dry ice and cooled. The harvested grapes are entirely destalked and lightly crushed.

The juices extracted at pressing are again cooled to facilitate settling. This settling stage, known as débourbage, consists of allowing the rosé grape must, which is full of plant debris and pulp, to clarify naturally by settling. Débourbage takes from 12 to 24 hours depending on the maturity of the grapes.

Once the very clear juice has been separated from the rest, the sediment is filtered out, enabling a highly aromatic juice (known as the suc de la vigne) to be obtained.

It is only once this clarification stage is complete that the fermentation of the grape must can commence. Alcoholic fermentation at low temperatures, lasting 15 to 20 days at a constant 16°C, helps to preserve the future wine’s aromatic potential. During fermentation, vats are checked three times a day and the contents tasted regularly.

 

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30 Days of Rosé | #16 | Boyden Valley Winery | Rosé La JuJu | Frontenac & Cayuga

30 Days of Rosé | #16 | Boyden Valley Winery | Rosé La JuJu | Frontenac & Cayuga | $15.99

Our friends at Boyden Valley Winery produce friendly, easy drinking wines with great care and expertise.  We are pleased to be highlighting their crowd pleasing, every-day-rosé right along some of our favorite seasonal vin.

Drink locally (and deliciously!) by exploring Boyden Valley Wines – we’ll happily point out the 10 table wines we have in stock PLUS the 4 dessert / Ice Wines, PLUS their 5 ciders AND their liqueur!

In case you didn’t notice… we’re not just big fans of their liquid portfolio, but our warm friends who make VT increasingly delicious.

Salut!

From boydenvalley.com:

Rosé La JuJu:

David and Linda Boyden started milking grapes in 1997 with the founding of Boyden Valley Winery.  Three generations of Boyden€™s had been milking cows at the Boyden farm prior to that. Rosé La JuJu continues the tradition of fine wines produced at the Winery. Named after their daughters, Juliette (JuJu) and Laurence, this Rosé is crafted from estate grown Frontenac and Cayuga White grapes. Rosé La JuJu is a fun and delicate dry wine, appealing to the pallet and to the eye with a soft pink hue.

Tasting Notes:

A dry French, Provential style Rose with nice tannins, vibrant acidity and flavors of black raspberry and raspberry.

Pairings:

  • Salmon
  • Sushi
  • Strawberry & Chevre Salad

Details:

  • Varietals:  Frontenac & Cayuga
  • Alcohol:  12%
  • Residual Sugar:  0.50%
  • Total Acidity:  0.77 TAR
  • PH:  3.4

Cultivation:

We carefully tend our vineyards throughout the year from pruning in late winter to cultivate the most fruitful buds, canopy management mid-summer that will expose the leaves and produce the most healthy fruits, and harvesting our bounty in the fall.  Learn More …

Land and Soil/Terrior

Our unique location in the Lamoille River Valley provides us with a unique climate and soil to produce a range of fruit that varies from delicate white wines and robust reds to rich and decadent Vermont Ice wines.  Learn More …

Old World Wine Making Tradition:

We make our wines, ciders, and spirits using traditional, old world methods from hand harvesting our fruits to aging in French Oak barrels.  Every product  is crafted with care and attention to detail resulting in outstanding quality to please your palette.  Learn More …

Meet the Winemaker

Tom Lambert, our winemaker and vineyard manager works tirelessly to create delicious wines, ciders, and spirits.  His passion for the process from vine to bottle is evident in every sip, and he loves to experiment with new and unique fruits to our list of products forever growing!  Learn More …

 

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30 Days of Rosé | #11 | Emmanuel & Thierry Delaille | Cheverny Rosé | Vin de Pays du Val de Loire | 2016

30 Days of Rosé | #11 | Emmanuel & Thierry Delaille | Cheverny Rosé | Vin de Pays du Val de Loire | 2016 | $14.99

Ah wine from Cheverny… white, red, or rosé, is a rising star in our French wine section.  We’re mesmerized not just by the superb balance and sensory experience of these wines, but also because we’ve personally met with the makers who carefully harvest the grapes, make the wine, and ship it over to us in this small community.  We are most delighted to not just support our friends who responsibly craft these craveable wines, but to share their labor of liquid love with you. 

From kermitlynch.com/our-wines/domaine-du-salvard:

Domaine du Salvard

Domaine du Salvard has been a working domaine since 1898, through five hardworking generations of the Delaille family. Today, all forty-two hectares of vineyards are farmed by the capable brother team of Emmanuel and Thierry Delaille, with help from their father Gilbert. To our delight, they have carried on the traditions established by their ancestors, producing a true, classic Cheverny that is both simple and elegant. The Delaille brothers have focused their attention on growing fresh, lively Sauvignon Blanc, deeply rooted in the sand, clay, and limestone plains of northeastern Touraine. Pinot Noir, Gamay, and Cot constitute their red grape holdings, creating youthful reds with great aromatics. Gilbert and his sons have also made their own contributions to the heritage of the domaine, including the introduction of sustainable farming practices into the vineyards, as well as temperature-controlled vinification equipment to the winery.

Until finally achieving A.O.C. status in 1993, Cheverny was widely regarded as one of the best V.D.Q.S. (Vin de Qualité Superieur) of the Loire. However, some argue that this A.O.C.-in-waiting designation was a political maneuver by the I.N.A.O. to keep Cheverny’s delicious, sprightly Sauvignon Blanc out of competition with the other more famous appellations of Sancerre and Pouilly-Fumé. Kermit was the first to discover the charm and value of Cheverny back in 1978 when he imported the Domaine Jean Gueritte. He took on the Cheverny of Domaine du Salvard in 1992, a year before the status change in the appellation. We continue to tout the domaine’s wine as one of the greatest values for Sauvignon Blanc perfection.

VITICULTURE / VINIFICATION

  • All wines are vinified in temperature-controlled stainless steel cuves
  • All wines age on fine lees in stainless steel tanks and are bottled unfiltered
  • Rosé is 50% free-run juice, 50% pressed
  • 65% Pinot Noir / 35% Gamay

The proliferation of synthetic fertilizers, pesticides, herbicides, and fungicides in the 1950s has made France the single largest consumer of phyto-chemicals in Europe today. The subsequent degradation of the soil has ensued, killing off the necessary microbiotic life forms that support healthy soils. Lutte raisonnée, literally “reasoned fight” (in French), or “supervised control” (in English), is a reaction to the use of such chemicals, regarded as a pragmatic approach to farming, where chemical treatments are used only when absolutely necessary. Biodiversity in the vineyards is encouraged through the planting of cover crops, rigorous plowing of the soils, and the use of manures and natural composts to fertilize the vines. Some growers use this as a first step towards full organic farming. Others find it a happy medium between conventional methods and the stricter demands dictated by organic certifying agencies. There is a wide berth of interpretation concerning these methods. Some farmers work through certifying agencies such as Terra Vitis, following a specific set of specifications and requirements. Others farm independently, following organic methodologies, and reserving treatments only when conditions are optimal (for example, when there is no wind). Zoologists have introduced more environmentally-friendly concepts such as integrated pest management, or hormone confusion, which prevents the reproduction of certain pests that may threaten the vines. The reduction of sprays not only contributes to the health of the vines and the greater ecosystem, but also to the health of the winegrowers (who account for the largest percentage of cancer cases among farmers).

If you revel in Chinon Rosé like us, we encourage you to explore Chinon, the first installment in our 30 Days of Rosé!

30 Days of Rosé | #01 | Kermit Lynch | Chinon Rosé | Charles Joguet

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30 Days of Rosé | #10 | County Line | Pinot Noir Rosé | Anderson Valley | 2016

30 Days of Rosé | #10 | County Line | Pinot Noir Rosé | Anderson Valley | 2016 | $23.99

It’s hard to believe we’re already 1/3 into our ’30 Days of Rosé’ feature when we have so much more delicious wine to share with you!  The best is still yet to arrive, we look forward to the bulk of our Rosé pre-orders coming in.  Yes, that’s right, the wines we’re most excited about haven’t even rolled in yet!  Clocking in at No.10 is County Line Rosé from Anderson Valley, California.

 

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30 Days of Rosé | #09 | Bone Jolly | Edmunds St. John | Gamay Noir Rosé | El Dorado County | 2016

30 Days of Rosé | #09 | Bone Jolly | Gamay Noir Rosé | El Dorado County | 2016

Rustle your bones and try a lively Rosé from one of the highest (elevation) California vineyards!

From edmundsstjohn.com:

Bone-Jolly Gamay Noir Rosé:

The 2014 vintage in California was the second in a row substantially affected by  severe drought.  Despite very limited irrigation in the vineyards we work with, the available soil moisture was so greatly diminished by early August that the vines ripening process was accelerated before much sugar had accumulated in the grapes. Fortunately the weather stayed pretty even, and the early and rapid harvest produced exceptionally high quality fruit. Alcohols were low, acidity was strong, and energy and freshness were hallmarks of the resulting wines. Case in point: our 2014 Bone-Jolly Gamay Noir Rosé

FRUIT SOURCE:

Witters Vineyard At 3400’ elevation, above Camino, in the eastern reaches of the Apple Hill region. Soil is Aiken series vocanic clay-loam. The property was, for many years, a pear orchard, but in 2000 Bob Witters followed Ron Mansfield’s recommendation, and planted four acres of Gamay for us. Since 2011, we’ve used the Gamay from Witters exclusively for rosé.

WINEMAKING NOTES:

Picked August 18th at a bit under 21 Brix, with a 3.28pH. Grapes were de-stemmed into the press, and pressed immediately. Juice fermented very cool at 55-60F, till dryness at mid-September, at which point the malo was blocked.

WINEMAKER’S TASTING NOTES:

Pretty pale-pink color with a little blue around the rim. Very fresh, penetrating nose . Juicy and precise on the palate, mouth-watering, showing lot of depth. The finish is long, and clean. This is already really versatile at the table, as always. Alcohol is 12.6%

Witters Vineyard:

Before 2000, Bob Witters’ property was planted to Bartlett pears, for quite some time. But by 1999, the pressure of global economics drove the market price for Bob’s pears so low that it didn’t make sense for him to keep farming them. The market for wine grapes, on the other hand, was expanding, and Bob had a conversation with Ron Mansfield about putting in a vineyard to replace his pears.

Since Edmunds St. John had been working with Ron at that point for a dozen years, we spoke about Bob’s site, and it seemed like it might be a really good site for Gamay, a grape that had been on our radar for some time. Ron conferred with Bob, and in the Spring of 2000, four acres were planted to Gamay, the first planting of real Gamay in California in a generation!

Witters is situated at 3,400 feet elevation, making it one of the highest vineyards in California. The soil is volcanic clay-loam, and the land slopes gently down to the North. At that elevation, temperatures are generally pretty mild, and nights can be quite cool. The risk for frost in the Spring is fairly high, and there have been a couple of years where crop losses were substantial.

About:

First Principles – I didn’t get into the wine business until I’d been on this earth for 25 years.  I’ve spent the last 29 years trying to steer Edmunds St. John through the maelstrom of the marketplace while simultaneously attempting to bring something new to the landscape of California wine.  Who knows what’s next? I just might have a few more tricks up my sleeve!

Winemaking isn’t Rocket Science; it’s an ancient, relatively straightforward process that should yield, in any wine, a precise expression of the vineyard and the season that produced it.

86 Mourvedre

Given grapes farmed attentively, with vines in optimal balance, the key to producing a wine that is an elemental, unfettered expression of its origin in place and time is being able to pick at that point closest to the moment when the flavor in the grapes has come fully into focus, a moment that is usually also when that flavor is most energetic.  The window is fairly small. After the grapes are picked, I’m trying not to add or subtract anything from the raw material.

In 1987 a wine grower from a venerable domaine in Southern France visited our cellar, and tasted a number of wines from the harvest just past. When he came to the one from my favorite vineyard his response was dramatic: he raised his nose from the glass, slowly rolling his eyes upward in reverie. He sighed, and whispered, “la terre parle” (the earth speaks). If I have done my job well, when you taste our wine you may be similarly affected; this is a voice one longs to hear.

It is our goal to produce wines of the highest level of quality, integrity, and authenticity, the hallmarks of which are balance, nuance, and elegance, wines that express their origins in place and time, wines through which “the earth speaks” in a clear and strong voice. As a winemaker, for me there is no other voice.

After three decades, there are still many people who have not heard of us, but of those who have, most of them seem to say “Oh, yes; Edmunds St. John–they make great wines!”

Steve Edmunds, 2015

 

 

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30 Days of Rosé | #08 | Domaine de la Mordorée | La Dame Rousse | Tavel Rosé | 2016

30 Days of Rosé | #08 | Domaine de la Mordorée | La Dame Rousse | Tavel Rosé | 2016 | $27.99

 

Explore the history and terroir of Tavel with one of the more prestigious Rosé wines we have in our liquid arsenal!

 

From domaine-mordoree.com:

La Dame Rousse:

  • Appellation : Tavel
  • Cuvée : Dame Rousse
  • Colour : Rosé
  • Vintage : 2016
  • Surface : 9 Ha.
  • Grapes :
    ~  Grenache : 60 %
    ~  Cinsault : 10 %
    ~  Syrah : 10 %
    ~  Mourvèdre : 10%
    ~  Clairette : 5%
    ~  Bourboulenc : 5 %
  • Vineyard Age : 40 ans
  • Terroir : mix of 3 terroirs : galets roulés (big pebble stones) lauzes (flat limestones) and mostly sandy
  • Harvest : by hand with sorting
  • Vinification : 100% destemmed, 36 to 48 h cold maceration.

Tasting

  • Hue : rose with blueish glares
  • Aromas : very fruity (strawberries cherry, red gooseberry, pink grapefuit and tangerine) and floral, delicates, of ancient roses
  • Mouth : rounded, well balanced and fresh
  • Pairings : fishes, seafood, white meat,
    duck, oriental and asiatic dishes

The Domaine

Ideally located at the crossroads of Provence and Languedoc, the Domaine de la Mordorée produces some of the greatest vintages of the Rhone Valley : Châteauneuf du Pape, Lirac, Tavel.

Our philosophy has always been to produce the greatest wines possible. To achieve this goal we have selected the best parcels of land, the highest grade grapes and developed environmental friendly wine growing methods. The vinification and maturation of our wines combine both tradition and modernity.

The fruits of our efforts were quickly rewarded with prizes, in the Paris Agricultural Fair as well as other fairs where we have won over 160 medals since 1985. The specialized press and the greatest wine reviewers, like the Revue du Vin de France, Wine Spectator, or Parker have acknowledged and praised the quality of our wines.

The Mediterranean area granted us a climate and beauty which are exceptionally favourable to tourism. The whole environment appeals to discovering a unique wealth of landscapes and culture : Avignon, Arles, Nîmes, the Camargue, the Pont du Gard, the Luberon, and the Cevennes are minutes away, offering easy and boundless access to gastronomy, culture, nature or architectural heritage.

This outstanding environment naturally inspired us for the name of our Domaine : the Mordorée is the poetic nickname used locally for the woodcock that flies over our lands during its migrations.

« The end never justifies the means »

We strongly believe the way used to obtain a result is at least as important as the achievement itself. Of course, we aim towards the highest possible quality, but not at any cost : a result alone would by no means suffice.

Our code of ethics is profoundly based on respecting the gifts of nature through our soils and landscapes. This code of ethics is consequently applied to all the stages of production, ensuring that future generations may live in harmony with our heritage. We are but passers-by on Earth, our presence is ephemeral and we are not here to exhaust our resources but to develop our land’s riches.

Our actions are thus continuously guided by environmental awareness. This philosophy has guided us for 15 years. Our efforts have been particularly forceful over the past 5 years, seeking to support tradition with innovative solutions. The key word of this approach, both in definition and spirit, is respect.
Respect for nature, respect for man, respect for our customers and respect for our pledge.

These inviolable rules are the very basis of our estate : the rules that steer our concepts and actions today, and that we hope shall show the way tomorrow.

 

There are three main soil types in the lands of Tavel :

  • Quartz round pebbles on the villafranchienne terrace : Vallongue.
  • Flat lime stones originating from the Barremien crumbled hill-stones : Campey, la Vaute, Romagnac, Torette, la Vau et Clos, Les Vestides, les Comeyres, Vaussières.
  • Astien fluvial sands : Vaucrose, Vaucrose et Vacquières, Genestière, Codoyères, Le Palai, Roquaute, Bouvette, Olivet.
    Some parcels have mixed subsoils, as in Cravailleux, where round pebbles and flat stones can be found as well as Astien fluvial sands and pebbles.

The soils are mostly poor in humus and organic matter, making Tavel an ideal land for winegrowing.

Pebbles and stones have a definite effect on the vines : Barremian flat stones are whitish and tend to reflect most sunrays during the day, activating the maturation of the berries. As for Villafanchian pebbles, they accumulate heat during the day that they release during the night.

Plot in AOC Tavel, this area is called Vallongue West

The climate in Tavel can vary considerably depending on the spot; there can easily be a 2° Celsius difference between the east and west of the lands, like on the Vallongue plateau, more exposed to the cold Mistral, and Campey or Romagnac. What happens is some plots can be frozen while others aren’t, resulting in a different stage of maturity during the wine harvest, by a few degrees. Generally speaking, we have over 200 days of sunshine per year with average temperatures at 22°Celsius in summer, and 7.3° Celsius in winter. Rainfalls average 201 mm in summer and 503 mm the rest of the year. As for the Mistral, it blows on average 158 days per year out of which more than 100 days at 60km per hour. Sometimes, as was the case in May 2000, the winds can blow at over 100 km per hour, for over a week.

Grape varieties

The grapes authorized in Tavel AOC (Appelation d’Origine Contrôlée) are the following :

  • Grenache, Cinsault, Clairette white and pink, Picpoul, Calitor (out of fashion : there are only a few dozens of vines left), Bourboulenc, Mourvèdre, Syrah and Carignan.None these grapes must exceed 60 % of a vineyard’s total, and Carignan must not exceed 10%.

The Tavel appellation vines exploited by the Domaine de la Mordorée are located on the plateau of Vallongue, at Palai, Roquaute, and Romagnac ; their composition is as follows : Grenache 60 % , Mourvèdre, Syrah and Cinsault 10%, Bourboulenc and Clairette 5%.

Plot in AOC Tavel, this area is called Vallongue West

Plot in AOC Tavel, an harmonious mix of sand and clay, planted with 8 years old Syrah.

The wines produced here are rounded and fruity.

To be noticed : one can see some pebble stones coming from the Vallongue plateau located on the left of this picture.

 

HISTORY OF TAVEL

Tavel has always been the land of vines and winegrowers: the remains of a Roman-time cellar were found in Tavel, still containing great amounts of grape pips, proving the importance of the wine industry at that time.

The reputation of Tavel is centuries-old: Ronsard, Philippe le Bel, the Popes of Avignon, François 1er and Louis XIV loved and praised this wine for its qualities. A quality that winegrowers have always sustained forcefully through the ages; thus, on the 8 April 1716 the consuls of Tavel asked that authorities forbid any wild import of grapes that would harm the reputation of Tavel wine. Then, on 10 September 1737, a royal decree authorized Tavel to be part of those villages to bear the CDR (Côte du Rhône) seal on its barrels, a seal which was the first to define an appellation covering several districts.

In those days vineyards covered 375 hectares in Tavel and were the main source of income for the village of about 200 families. A great period of expansion followed, and in 1819 the Vineyard reached 721 hectares. But then, the phylloxera disease almost destroyed the whole vineyard: from 800 hectares in 1868, the vineyard dropped to 50 sickly, and barely exploitable hectares, in 1870. The village population itself dropped from 1314 inhabitants before the phylloxera 611 inhabitants in 1931.

Villagers tried to diversify their activities: raising silkworms, making olive oil, small-scale agriculture or, in some cases, trying to get hired in the surrounding phosphate mines. Hopefully, this only lasted a few years, and by 1887 Tavel winegrowers once again believed in their vineyards.

1887 was the year when the first American stumps were bought and transplanted in Tavel: they represented the only efficient response to the phylloxera plague [3]. By 1914, the Vineyard reached 195 hectares, then 260 in 1926 and 960 today. The energy developed by winegrowers can still be found today in the defense of Tavel wines, its reputation and lands of production. In 1902, an association was created grouping owner winegrowers in Tavel to protect the wines of Tavel, to preserve its genuineness and typical character. In 1928, this association started a long struggle to obtain an appellation that would define the vineyard lands of Tavel; in 1936 Tavel was one of the first wines to obtain the AOC acknowledgment.

Nowadays, most inhabitants of Tavel perpetrate their efforts for better quality, trying to use as few pesticides as possible to preserve the health of man and environment: Tavel is among the first pioneer villages to have developed reasoned agriculture [3].
Today, Tavel wines are found in all the wine menus of restaurants that have obtained three stars in the famous Michelin guide. Tavel wines export well and are found on all the tables of wine connoisseurs throughout the world.