Characterized by peach and apricot flavours and rose and honeysuckle aromas
Usually drunk young at a maximum of two years, served chilled at a temperature of 6°C to 8°C
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Menglon is one of the villages in the Diois producing Clairette de Die.
Vineyards are located on the hill side at the left.
double-click image to enlarge
source : Wikipedia contributer Minimoi30 |
Clairette de Die
In southeastern France lies Die, a small town in the Drôme department. Diois, the region around Die, counts hundreds of wine producers cultivating about one thousand five hundred hectares of vineyards. The making of the local sparkling wine, Clairette de Die, can be traced back over two thousand years. It is known that already around the 1700s two types of grape varieties formed the basis for its production: the Clairette Blanche and the Muscat Blanc à Petits Grains. With the inauguration of the railway that linked Die to the line Paris-Lyon-Marseille in 1885, the market expanded further to the neighboring regions and took off in 1925 after the adoption of the Champenoise bottle. The Clairette received its first recognition with an appellation d'origine classification (AO) in 1910. The AOC, appellation d'origine contrôleé was established in 1942.
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Cave Coopérative de Clairette de Die, 1962
nominative certificate for 24 Shares of 5 Nouveaux Francs
printed by Imp. Reynard, Valence
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