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VDN Rasteau

The history of Rasteau sweet wines

Des traces de thermes et d’amphores romaines retrouvées sur le territoire du village laissent présumer que l’histoire de Rasteau commence autour de -30 avant J.C. Ces vestiges ont montré les premières traces du vin doux naturel de Rasteau notamment avec les premières découvertes des vins doux Voconces.

Ayant presque disparu dans l’histoire, il faudra attendre le début du 19ème siècle pour que le village se concentre sur la culture unique de la vigne et se développe petit à petit comme un incontournable de la Vallée du Rhône. En 1935, les vignerons renoueront avec l’histoire des romains et élaboreront à nouveau le Vin Doux Naturel de Rasteau qui sera reconnu en 1944 comme appellation officielle de la Vallée du Rhône.

Under our feet…

The geology of Rasteau is composed of clay-limestone soils, skeletal soils on marl and red soils on sandstone. Many plots are also naturally covered with rolled pebbles brought from the Alps by the Ouvèze River during the melting of the glaciers more than 18 million years ago.

These pebbles, which no longer have a reputation, are excellent for the growth and maturation of the vine, since they accumulate and protect the soil during the day and come to restore the heat accumulated at night to the vine.

 

The 6 colors of VDN Rasteau

The Vin Doux Naturel de Rasteau exists in three colors: Red, White and Rosé. It is produced almost exclusively from White, Black or Grey Grenache (90% minimum) and includes six types of profiles :

The two profiles “Garnet” and “White” are the easiest methods of production. These are respectively the Red (Grenache Rouge) and White (Grenache Gris-Blanc) colors of the Rasteau VDN. The aromas are fresh, floral and soft.

Then, there is the “Tuilé” (for the red) or “Ambré” (for the whites and rosés) which are methods of ageing in barrels (minimum 30 months) with air contact to seek natural oxidation. These two types of VDN become more powerful and come to seek aromas of cooked fruits, toasted wood, honey… These are much more complex wines.

Finally, the two rarest are the “Hors d’Age” and “Rancio” methods. These two methods are aged for a minimum of 5 years in barrels. The VDN are then more powerful, rare, with very fine and complex aromas. The fruit is very present, but also notes of nuts, leather, confis fruits… It is a delight for the amateurs of gastronomy.