The vinification of Tavel wines became a well-guarded secret and the signature of that appellation and the regulations administered by the Appellation of Controlled Origin.
It is now, however, possible to reveal some of the main characteristics of that vinification :
- The vinification is carred out by cold maceration for between 12 and 24 hours.
- This is followed by temperature-controlled alcoholic fermention, and sometimes after that, malolactic fermentation.
- It is, thus, through the mastery and precision of this savoir-faire that the wine-makers obtain the exceptional rosé wines of Tavel.