Definition: Lirac AOC

Southern Côtes-du-Rhône region. Production area located about twenty kilometres north-west of Avignon, on the right bank of the Rhône, more precisely within the municipalities of Lirac, Roquemaure, Saint-Géniès-de-Comolas and Saint-Laurent-des-Arbres, in the Gard department. Classified as an AOC cru in 1947. Area under production: just over 710 hectares. Produced in: white, rosé and red. White grape varieties: Bourboulenc, Clairette and Grenache, with a maximum of 60% for each; secondary grape varieties, with a maximum of 30% combined or separately, Marsanne, Piquepoul, Roussanne, Ugni and Viognier; black grape varieties: Grenache for a minimum of 40%, Mourvèdre and Syrah for a minimum of 25% and Cinsaut; accessory grape variety, Carignan for a maximum of 10%. All white grape varieties may be used for the production of rosé wines, up to a maximum of 20%. It can be stored for: 2 to 3 years for white and rosé wines; 6 to 7 years for red wines. Ideal serving temperature: between 10 and 11°C for white and rosé wines; between 15 and 16°C for red wines. Pairings: white wine with river or sea fish, ham and prawn soufflé; rosé wine with thrush or young partridge; red wine with red meat.