Vacqueyras

Terroir

Vineyards: these are spread over the 2 communes of Vacqueyras and Sarrians, which stand at the foot of the Dentelles de Montmirail in the French Department of the Vaucluse.

Soil types: alluvial deposits and glacier terraces dating from the Riss period (ice age period ice period from the 1st Quaternary period, 120,000 - 300,000 years ago).

Climate: hot and dry, particularly high levels of sunshine.

Background: following the A.O.C. Côtes du Rhône Decree in 1937, Vacqueyras was one of the first villages to be acknowledged for the quality of its classified wines which were first classified “Côtes du Rhône Vacqueyras” in 1955, then, in 1995, as Côtes du Rhône Villages Vacqueyras.
Vacqueyras was consecrated Local Appellation in 1990.

News: today, a long tradition of the art of living and culture is being continued, also, since 1998, Vacqueyras has been the official Cru for the prestigious Avignon Festival.

Production

Area under cultivation*: 1285 hectares, yearly production: 42382 hl, basic yield : 33 hl/hectare.
* Source: harvest statement 2004.

Grape variety blends:
For the red (97% of production), Grenache black (at least 50%), Syrah, Mourvèdre (at least 20%) ; other Côtes du Rhône grape varieties , excluding Carignan, maximum 10%.

For the rosé (1% of production), Grenache (60% maximum), Mourvèdre and Cinsault (at least 15%).

For the whites (2% of production), Clairette, Grenache white , Bourboulenc, Roussanne, Marsanne and Viognier, each of which must not exceed 80% of the grape variety mix.

Pruning: Guyot for the Viognier ; for the other grape varieties, short goblet pruning or Royat cordon pruning of up to a maximum of 7 spurs and 2 eyes. Planting: minimum of 4,000 vine plants hectare.

Wine making: minimum alcoholic strength 12.5% for the reds, 12% for the rosé and whites. Grapes are crushed and then fermentation takes place in vats for a minimum of 8 to 10 days; the free run wine is racked. Maturation: 12 to 18 months at 13°-15°.

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