To visit our site, you must be old enough to consume alcohol according to the local legislation.
L'abus d'alcool est dangereux pour la santé, consommez avec modération.
L'école des vins
the vineyards of Suze-la-Rousse are steeped in evocative scents distilled by the mellow sunshine of Drôme Provençale.
The terroir is perfect for Tuber Melanosporum, the black truffles so highly prized in French cuisine. Black truffles and red wine, both from the same terroir. What could be more natural?
Suze-la-Rousse boasts two cooperative cellars and around 20 private wineries producing well-coloured, aromatic wines.
The vineyards comprise 40% Grenache, 25% Syrah and Mourvèdre, 10% Carignan and 5 % Cinsault. Reds are intensely flavoured, with complex red fruit over notes of garrigue. They will age well, for between five and eight years.
Discover the best food and wine pairing in the Rhône Valley. Specialties of the local gastronomy sublimated by wines of the region like Suze-la-Rousse to thrill of pleasure the taste buds of the most greedy.
Côtes du Rhône VillagesSuze-la-Rousse
From the mediaeval fortress of Suze-la-Rousse built on its rocky promontory, visitors can view the entire vineyard area in one sweeping glance. Since 1978, the fortress, once the property of the Princes of Orange, has housed the internationally acclaimed Wine University, offering a wide range of wine-inspired training courses. It is also an information centre and wine laboratory, organises regular tastings and is home to the Commanderie des Côtes du Rhône wine guild.
The vineyard area as defined for the Côtes du Rhône Villages Suze-la-Rousse AOC comprises 1,935 hectares, with over 200 hectares currently under production. It encompasses the four communes of Suze-la-Rousse, Bouchet and Tulette in the Drôme, and Bollène in Vaucluse.
Mediterranean climate – hot and dry, heavily influenced by the Mistral wind.
The vineyards of Suze-la-Rousse are planted across three different soil types.
The first comprises pebbles with brown and red clay from the ancient terraces of the Aygues. These soils have limited capacity to store moisture, but store heat well. The second is Miocene molasse sandstone, characterised by fine particles of sand and clay; the third is made up of colluvium, descended from the slopes and composed of fragments of calcareous sandstone and clay. Together they produce delightful, elegant, supple wines – well-coloured, full-bodied and mouth-watering.
Rendement moyen annuel
Superficie de production
6 534 hl