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L'école des vins
rising to altitudes of 400 metres and more (some vines are located 700 m. altitude), and nestling in the foothills of the Vercors on the slopes of the southern Subalpine chains, eroded by the Drôme river and its tributaries.
Crémant de Die:
Crémant de Die wines are made with a minimum of 55% Clairette, at least 10% Aligoté, and maximum 10% Muscat à Petits Grains. They show green fruit fragrances on the nose and fine bubbles on the palate – deep, rich flavours with a lovely fresh finish.
Coteaux de Die:
100 % Clairette. These wines are ge- nerally pale in colour with elegant fruity aromas of flowers and white fruits (apple, pear, quince) and a good ba- lance of alcohol to acidity.
Châtillon en Diois:
Reds and rosés are made from a mini- mum of 60% Gamay Noir, with a maxi- mum of 25% Syrah and Pinot Noir.
Whites are blended from Aligoté and Chardonnay, giving dry fresh wines, usually with aromas of white flowers, dried fruits and citrus. Red wines have very distinctive flavours – fruity with a gourmet notes of cherry and spicy. Their habitual roundness is complemented by good tannic structure and minerality on the palate. Rosés are usually light pink in colour with aromas of red fruit and a distinctive touch of freshness.
Discover the best food and wine pairing in the Rhône Valley. Specialties of the local gastronomy sublimated by wines of the region like Vins du Diois to thrill of pleasure the taste buds of the most greedy.
Vallée du RhôneVins du Diois
Most written evidence agrees that winegrowing in this area dates back to the 2nd century BC. Production reached its peak around the middle of the 19th century, when the vineyards measured some 6,000 hectares. But around 1870, the phylloxera crisis wiped out up to 80% of plantings and only 1,000 hectares remained. In 1910, the area received its first distinction - an Appellation d’Origine, encompassing 41 local villages. In 1942, Clairette de Die was officially recognised as an AOC, but without determining grape varieties, and applicable to all wine styles, still or sparkling. The Châtillon-en-Diois appellation was formalised by decree in March 3rd 1975. In 1993 Crémant de Die was awarded AOC status for its Drôme valley sparkling wines, while the craftsmanship and identity of the region’s still wines were also officially recognised in the AOC status awarded to Coteaux de Die.
The appellations for Coteaux de Die and Crémant de Die encompass 30 communes in the Drôme; the Chatillon en Diois appellation vineyards span 12 communes. The slopes, where average altitude is 550 metres, enjoy excellent sun exposure. The vineyards also enjoy a distinctive microclimate, well-suited to winegrowing.
Mediterranean climate with highland in- fluences from the Vercors mountains.
The landscape here is very rugged, characterized by the erosion of the Subalpine Chains in the Secondary. High cliff faces surround the area; the soils are made up of matter eroded from these limestone cliffs, combined with black marl formations and chalky clay.