AOC/AOP Regulations
Département
- Vaucluse
Communes of Production
- VDN: Cairanne, Rasteau, Sablet
- Unfortified Reds: Rasteau only
Styles and Encépagement
- Rouge:
- Principal Variety: Min. 50% Grenache
- Complementary Varieties: Min. 20% combined Mourvèdre and Syrah
- Accessory Varieties: Max. 15% combined Bourboulenc, Brun Argenté, Carignan, Cinsaut, Clairette, Clairette Rose, Counoise, Grenache Blanc, Grenache Gris, Marsanne, Muscardin, Piquepoul Blanc, Piquepoul Noir, Roussanne, Terret Noir, Ugni Blanc, and Viognier (max. 5% all white varieties)
- Vin Doux Naturel Blanc:
- Principal Varieties: Grenache Blanc and Grenache Gris
- Accessory Varieties: Max. 10% combined Bourboulenc, Brun Argenté, Carignan, Cinsaut, Clairette, Clairette Rose, Counoise, Marsanne, Muscardin, Piquepoul Blanc, Piquepoul Noir, Roussanne, Terret Noir, Ugni Blanc, and Viognier
- Vin Doux Naturel Ambré (Tawny Blanc):
- Principal Varieties: Grenache, Grenache Gris, Grenache Blanc
- Accessory Varieties: Max. 10% combined Bourboulenc, Brun Argenté, Carignan, Cinsaut, Clairette, Clairette Rose, Counoise, Marsanne, Muscardin, Piquepoul Blanc, Piquepoul Noir, Roussanne, Terret Noir, Ugni Blanc, and Viognier
- Vin Doux Naturel Grenat and Tuilé (Rouge):
- Principal Varieties: Min. 75% Grenache, plus Grenache Blanc and Grenache Gris
- Accessory Varieties: Max. 10% combined Bourboulenc, Brun Argenté, Carignan, Cinsaut, Clairette, Clairette Rose, Counoise, Marsanne, Muscardin, Piquepoul Blanc, Piquepoul Noir, Roussanne, Terret Noir, Ugni Blanc, and Viognier
- Vin Doux Naturel Rosé: As for Ambré
- Vin Doux Naturel „Hors d’Age“
- Vin Doux Naturel „Rancio“: Must show oxidative characteristics
Assemblage
- Rouge: The blend must be composed primarily of the principal variety and at least one complementary variety.
- Vin Doux Naturel: per encépagement
Minimum Potential Alcohol
- Rouge: 12.5%
- Vin Doux Naturel: 21.5% (15% actual alcohol)
Enrichment
- Chaptalization is prohibited for Vin Doux Naturel
Minimum Must Weight
- Grenache for Rouge: 216 g/l
- Other Varieties for Rouge: 207 g/l
- Vin Doux Naturel: 252 g/l
Residual Sugar
- Rouge: Max. 3 g/l (4 g/l if potential alcohol is greater than 14%)
- Vin Doux Naturel: Min. 45 g/l
Mutage for Vin Doux Naturel
- Min. 96° neutral alcohol in 5-10% proportion to wine
Élevage
- Rouge: Wines may not be released until March 31 of the year following the harvest
- Vin Doux Naturel „Rosé“ Wines must be bottled by December 31 of the year following the harvest.
- Vin Doux Naturel „Blanc“ and „Grenat“: Wines may not be released until May 1 of the year following the harvest. They must be bottled no later than June 30 of the second year after harvest.
- Vin Doux Naturel „Ambré“ and „Tuilé“: Wines may not be released until March 1 of the third year following the harvest
- Vin Doux Naturel „Hors d’Age“: Wines may not be released until September 1 of the fifth year following the harvest
Minimum Planting Density
- max. 2.5 square meters per vine
Maximum Yield (Rendement de Base)
- Rouge: 38 hl/ha
- Vin Doux Naturel: 30 hl/ha
AOC Established
- 1944 (Rouge added in 2010) (last updated 2011)
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