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Rivesaltes
AOC/AOP Rivesaltes
Appellation area
It covers 68 villages of Pyrénées Orientales and 9 villages of Aude, it is the first appellation of natural sweet wine (in size).
Geology
Crossed by 3 rivers - l’Agly, la Têt and le Tech – which have shaped a relief of tiered terraces and hills, the vineyard of Rivesaltes covers vastly different soils: sometimes white, like the rollers of medium and high terraces or arenas of granite of the Albères.
Either black or brown, as are the shales of the valley of the Agly.
This variety of reliefs and soils explain the diversity of many terroirs.
Grapes
The Grenache (noir, gris ou blanc) and the Macabeu are the main grapes. The regional grape varieties can be composed of Malvoisie du Roussillon. Amber Rivesaltes can be composed of Muscat until 20%.
Appellations:
- Les Rivesaltes Ambré Elaborated with white or grey grapes (Grenache Blanc / Gris, Macabeu, Malvoisie du Roussillon, Muscats), the maturation is done in oxidative environment during 2 years in barrels. The colour is golden or amber and there are flavours of hazelnut, almond, walnut, citrus fruit and coffee.
- Les Rivesaltes Grenat Wines are bottled in its youth, with a proportion of 75% of Grenache. Conserved in reducing conditions at least 12 months, with 3 months in bottle, wines seduce with its ruby colour and its flavours of little red fruits (cherry, blackcurrant, raspberry and strawberry).
- Les Rivesaltes Tuilés The proportion of Grenache is about 50%. The maturing is done in big container in contact with the air at least 2 years changing the colour to a tile-red with brown or orange reflects. Wines develop flavours of coffee, cacao, tobacco and crystallized fruits (fig, prune, strawberry, and quince).
- Les Rivesaltes hors d’âge The mention “hors d’âge » can be added at the mention « ambré » and « tuilé » for the appellation Rivesaltes when wine was matured 5 years after elaboration. Most of wines are matured longer like 20 years.
Vinification
These wines are issued from best cuvées, with an important concentration due to a long maceration with an addition of alcohol. A barrel or a tun ageing will ripe nits complexity and structure.
Key figures
Yields
- The yield is limited at 30 hl/ha.
- Average yield: 25.18 hl/ha
Average production
