Clairette de Die / Méthode Dioise Ancestrale

Question 1

Clairette de Die, name the grape/grapes permitted and style of dosage in the finished wines?

Answer 1

Clairette (100%)

15 g/l residual sugar or less. Dry to off-dry style of sparkling wine.

Question 2

Clairette de Die Méthode Dioise Ancestrale, name permitted grapes and style of wine in the finished wine?

Answer 2

Muscat Blanc à Petit Grains (75% minimum), Clairette

35g/l residual sugar or more. Demi-sec or sweeter style of sparkling wine.

Question 3

Which production method is used making Clairette de Die and how long is it aged on it’s lees?

Answer 3

Transfer method, second fermentation in bottle, the wine can be disgorged or filtered under pressure from bottle to bottle.

9 months on it’s lees is minimum.

Question 4

What is the maximum abv for Clairette de Die and minimum bar pressure?

Answer 4

13,5% abv maximum and 3,5 bar pressure minimum

Question 5

What production method is used making Clairette de Die Méthode Dioise Ancestrale?

Answer 5

The must is partially cool fermented then transfered to bottle where fermentation continues.
No second fermentation

Fermentation stops naturally due to pressure and the wine reaches around 7-9% abv and a minimum of 35g/l rs.

Liqueuer de tirage - forbidden
Liqueuer d’expédtition - forbidden

The wine is then disgorged and filtered from bottle to bottle under pressure.

Question 6

Minimum requirements for lees ageing and bar pressure concerning Clairette de Die Méthode Dioise Ancestrale?

Answer 6

The wine ages a minimum of 4 months on it’s lees and must reach 3 bar minimum pressure.

Question 7

Name the dominate co-operative in Rhône for production of Clairette de Die and Clairette de Die Méthode Dioise Ancestrale?

Answer 7

Jaillance, owned by 250-300 growers.