Definition: Millau AOC (Côtes-de-)

Haut-Pays region. Production area located within 17 municipalities in the department of Aveyron, on both banks of the Tarn upstream and downstream from Millau, with Peyreleau being the easternmost town and Broquiès the westernmost. Classified as VDQS in 1994. Area under production: nearly 40 hectares. White grape varieties: Chenin and Mauzac; black grape varieties: Gamay (minimum 30% for red wines and minimum 50% for rosé wines) and Syrah (minimum 30% for red wines); secondary grape varieties: Cabernet Sauvignon (maximum 20%), Duras and Fer Servadou. Vinified into: white, rosé and red wines for the vast majority. A blend of at least two grape varieties is mandatory. It can be stored: rosé should be drunk young; red wine can be stored for 2 to 4 years. Ideal serving temperature: between 8 and 10°C for whites and rosés; between 16 and 17°C for reds. Pairings: white wines with fish, shellfish, fish terrines and seafood; rosé wines with grilled meats accompanied by raw vegetables or cold meats; red wines with grilled red meat, hare stew or cassoulet.