France - Die

Question 1

Location

Answer 1

• northern rhone

Question 2

VIneyard

Answer 2

• high alt
• 700m
• chalk soils which is good for water retention during dry seasons

Question 3

Clairette de Die grapes

Answer 3

• Clairette 100%

Question 4

Clairette de Die Method Dioise Ancestral Grapes

Answer 4

• Muscat Blanc a petit grains (min 75%)

- Clairette

Question 5

Clairette de Die vinification

Answer 5

• transfer method
• second fermentation in bottle
• yeast removed by disgorgement and win is filtered under pressure from one bottle to another
• min 9 months on lees
• max alc 13.5%
• RS equal to or less than 15g/l
• 3.5 bar min

Question 6

Clairette de Die Method Dioise Ancestral VInification

Answer 6

• must is partially cool fermented and bottled
• liqour de tirage is not allowed
• same fermentation continues in bottle
• wine must be on the lees for at least 4 months
• fermentation stops naturally
• yeast removed by disgorgement
• wine is filtered under pressure from one bottle to another
• RS equal to or greater than 35g/l
• most sold between 7-9%
• 3 bar min
• fermentation stops due to build up of pressure

Also known as Tradition

Question 7

Trade structures

Answer 7

• Production is dominated by the dynamic Jaillance co-op that is owned by 250-300 growers
• Also Cellier Hannibal, the local co-op said to make 3 in every 4 bottles

Question 8

Clairette de Di

Answer 8

• pair of appellations for sparkling wine centered around the town of Die east of Rhone
• fizz predates Champagne
• seperated from lees by filtering rather than disgorgement
• Clairette de Die Brut

Question 9

Clairette

Answer 9

• well suited to poor, dry soils
• small, thick skinned
• ripens relatively late but can ripen dangerously fast at the end of the growing season
• popular for adding aroma and acidity