Crémant de Die

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Crémant de Die is a designation of origin for sparkling wine in the middle section of the large wine-growing region Rhône . The vineyards are located in 31 municipalities east of Crest in the immediate vicinity of the eponymous town of Die on the Drôme tributary on the orographic left side of the Rhone . Some vineyards reach as far as the Vercors mountain range . Since March 26, 1993, the wine-growing region has had the status of an Appellation d'Origine Contrôlée (also known as AOC for short). The growing area is congruent with the appellations Clairette de Die and Coteaux de Die .

In 1998 the yield of 79 hectares of vineyards was used to produce 5,247 hectoliters of sparkling wine.

Viticulture was already practiced in the region in Roman times. This is testified by the historian Pliny the Elder , who described the region's wine in 77 in his work Naturalis historia . The only permitted grape variety is Clairette Blanche . The Crémant de Die is fundamentally different from the Clairette de Die due to the lack of Muscat blanc à petits grains .

Due to the use of classic bottle fermentation , which is similar to the production process for champagne , the wine is called Crémant , an indication of high quality. The term Crémant was introduced throughout France when the winegrowers in Champagne successfully enforced the ban on the worldwide common name Méthode Champenoise to characterize bottle fermentation. Compared to a winemaker's champagne, the Crémant du Die is a little cheaper at around € 7.50 - € 9 / bottle, but it cannot be stored for that long. The crémant should be enjoyed no later than three to five years after purchasing the bottle at a drinking temperature of 5 to 7 ° C.

The basic yield, i.e. the harvest restriction, is a moderate 50 hectoliters / hectare; an amount that, depending on the age group, can be up to max. 60 hectoliters / hectare can be corrected upwards. The berries are usually picked a few days before the harvest of normal still wines , as the base wines of a sparkling wine should have a strong acid structure. The minimum sugar content of the must (→ must weight ) for the base wine must, however, be at least 136 g / l.

The language of the label

In addition to the term “AOC Crémant de Die”, the terms Brut and Millésimé can also be listed on the label .

  • The term “Brut” refers to a dry expansion with a maximum dosage of 15 g / l dosage liqueur.
  • The term "Millésimé" refers to a vintage, which means that the berries of the base wines used in the Crémant come from one vintage.

Approved municipalities

Aix-en-Diois , Aouste-sur-Sye , Aubenasson , Aurel , Barsac , Barnave , Beaufort-sur-Gervanne , Châtillon-en-Diois , Die , Espenel , Laval-d'Aix , Luc-en-Diois , Menglon , Mirabel-et-Blacons , Molières-Glandaz , Montclar-sur-Gervanne , Montlaur-en-Diois , Montmaur-en-Diois , Piégros-la-Clastre , Ponet-et-Saint-Auban , Pontaix , Poyols , Recoubeau-Jansac , Saillans , Saint-Benoit-en-Diois , Saint-Roman , Saint-Sauveur-en-Diois , Sainte-Croix , Suze-sur-Crest , Vercheny and Véronne .

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