AOC Ventoux

The History of Ventoux

The first archaeological traces of the Ventoux wines were discovered near Carpentras and Apt. These are wine amphoras and production tools that allowed the first traces of wine growing to be dated to Roman times. With the reign of the papacy on the comtat venaissin, it was the popes of Avignon who developed agriculture and more particularly viticulture in the Ventoux area.

As early as 1939, the winegrowers set up a Ventoux Wine Syndicate to promote the quality and character of the region’s wines. Thanks to their actions, their wines were classified as Vin Délimité de Qualité Supérieure (VDQS) appellation of origin in 1953, and were granted AOC status in 1973.

The Terroir

The giant of Provence hides a complex and varied geology arranged according to three different types of terroirs. First, very clayey soils that come from ochre quarries with a mixture of sand. They are excellent for the root development of the vines.

We also find very red soils, particularly sandy due to the degradation of the limestone. They are very rich in minerals that can be assimilated by the vineyard.

Finally, we find soils known as detritic soils (great presence of various rocks due to erosion) which are covered by rolled pebbles and/or limestone eboli detached from the mountain. These are soils that give very powerful and greedy wines.

The Red & Rosé Wines

The two colors are governed by the same regulation: without restriction of proportion of grape varieties. They are thus assembled by the main grape varieties of the Rhone Valley: Grenache, Syrah, Mourvèdre, Carignan and Cinsault. The reds are very often very fresh, with nice notes of red fruits, small berries, liquorice and also spices.

The rosés are turned on the freshness, the instant pleasure and the vivacity of the fruit. They are ideal to accompany summer aperitifs and are to be consumed in their youth.

The White Wines

They are composed of the main grape varieties of the Rhône and most often of Clairette, Grenache Blanc, Roussanne and Bourboulenc. They have a rather greedy profile with beautiful floral notes and soft yellow fruit notes in the mouth. They are particularly appreciated during meals and even as an aperitif.