The Petit-Roudil family has been producing Tavel wines since the 16th century when the monks were making the local wines. The most important name in this domaine’s history is that of Mireiles’s great grandfather, Aimé Roudil (1870-1938), who formally established the estate in the years following the phyloxerra crisis. Aimé was president of the Tavel’s Syndicate of Winemaker’s as well as the Vice-President of the General Syndicate of Cotes du Rhone and was responsible for setting the initial borders for the Tavel AOC in the 1920s. Today Gael Petit and his wife Mireille Roudil continue Aimé’s work with through the production of their great Tavel wines.
50% Grenache, 30% Cinsault, 10% Syrah, 10% Mourvèdre, Bourboulenc, Clairette
Soil: The holdings are spread out over the four major soil type of Tavel: Chalky-clay,
sandy-loam, sandy, and limestone.
Gaël destems according to vintage. A short, low-temperature maceration in steel tank
is followed by a fermentation of 10-12 days.
After vinification the wine will spend roughly 6 months in steel and concrete tanks
before the final blending and bottling.
