AOC Rivesaltes

The AOP Rivesaltes occupies a singular place in the Roussillon vineyards, both for its ancient history and for the diversity of its expressions. This appellation, largely devoted to the production of vins doux naturels, extends over a vast territory encompassing the plains and hillsides around Perpignan, between the Mediterranean Sea, the foothills of the Corbières and the foothills of the Pyrenees. Here, vines compose with open landscapes, marked by light, wind and a wide variety of soils.

The Rivesaltes vineyard is based on a mosaic of particularly legible terroirs. Soils range from rounded pebbles and stony terraces to marl, schist and sandy clay. This geological diversity allows for a wide range of styles, with each type of soil influencing the ripeness of the grapes and the structure of the wines. Highly draining pebble terraces favor concentrated, powerful grapes, while cooler soils bring finesse and balance.

The Mediterranean climate largely dominates, with generous sunshine and dry summers. Regular winds, notably the tramontane, play an essential role in sanitizing the vines and limiting disease pressure. Low rainfall and summer heat enable high ripeness levels to be reached, an essential condition for the production of natural sweet wines, while maintaining a certain coolness thanks to natural ventilation.

The grape varieties of AOP Rivesaltes are mainly based on traditional Roussillon grape varieties. Grenache, in its various forms - grenache noir, grenache blanc and grenache gris - forms the backbone of the appellation. It is sometimes complemented by macabeu, malvoisie du Roussillon or muscat à petits grains. These grape varieties, perfectly adapted to the dry, windy climate, enable the nuances of the terroirs to be expressed with precision.

Organic viticulture is particularly widespread in the Rivesaltes PDO area. Favorable climatic conditions, combined with a tradition of low-intervention cultivation, have encouraged many estates to commit to environmentally-friendly practices. Working the soil, controlling yields and carefully observing the vines produce concentrated, healthy grapes, the essential basis for making balanced, sustainable wines.

The specificity of AOP Rivesaltes lies in the mutage technique, which consists of adding neutral alcohol during fermentation in order to preserve some of the grapes' natural sugars. This ancestral practice enables the creation of natural sweet wines while preserving the identity of the grape variety and terroir. The wines can then be aged in different ways, either in a reducing environment to preserve the fruit, or in an oxidative environment, sometimes for many years, giving rise to complex, evolved profiles.

At tasting, the amber and tiled Rivesaltes offer deep aromas of dried fruits, caramel, spices and nuts, carried by a full, persistent palate. Younger versions, often made from white or gray Grenache, favor notes of candied fruit, honey and citrus, with a balance of sweetness and freshness. Red Rivesaltes present intense expressions of black fruit, cocoa and licorice, supported by a generous structure.

The food and wine pairings occupy a central place in the appreciation of Rivesaltes PDO wines. Oxidative cuvées naturally accompany desserts based on dried fruit, chocolate or caramel, but also find their place with mature or blue-veined cheeses. The fresher, fruitier expressions go well with fruit desserts, tarts or even certain savory dishes, playing on the contrast between sweetness and saltiness.

The AOP Rivesaltes thus embodies a unique winegrowing heritage, where the mastery of time and natural balances enables the production of wines deeply rooted in their territory. These wines, both powerful and nuanced, offer an authentic reading of Roussillon, shaped by light, wind and the memory of the soils.