Definition: Clairette de Die

Appellation d'origine contrôlée (AOC) designation applied to sparkling white wines produced on both banks of the Drôme river, in 31 communes around Die. The vineyard covers 1,200 hectares of stony, clay-limestone hillsides. The grape varieties used are Clairette, which brings freshness and lightness, and at least 75% Muscat à Petits Grains, which brings its specific, very fruity aroma. The wines must be made sparkling using the "méthode dioise ancestrale" method: the partially fermented musts are bottled, where they continue to ferment. No liqueur de tirage is added. The second fermentation lasts at least four months. The yeast deposit is then removed, usually by pressure filtration. These highly aromatic wines must bear the words "méthode dioise ancestrale" on their label. Average production: 62,500 hectolitres. There are other producers of Clairette, notably in Bellegarde, in the Languedoc region.