Muscat de Mireval

Styles

Principal grape varieties

Terroir

• The soils are either rendzinas developed on a Jurassic substratum, with colluvial gravels derived from the Gardiole massif, and are generally dry and stony.
• In the southern part of the geographical zone, the soils are skeletal and developed on Jurassic limestones enriched with Miocene limestones and their friable sandstones.
• The geographical zone is bordered to the north and west by the Gardiole massif, which reaches 234 metres in elevation and dominates the landscape by running parallel to the coastline.
• The Mediterranean climate has a mean annual temperature of around 14°C, with rainfall that rarely exceeds 500 millimetres per year.
• The presence of the Gardiole massif tempers the effects of the north wind and limits cane breakage in spring, while the sea breeze moderates the intensity of summer sunshine.

• The cultivation of Muscat on the slopes of the Gardiole displaced cereal crops from the sixteenth century onwards, as evidenced in 1520 at Frontignan, Vic and Mireval, according to Alain Laborieux.
• Muscat wine, initially naturally sweet, became a vin doux naturel from the fourteenth century onwards through fortification with alcohol, a process initiated by Arnau de Vilanova, a physician at the University of Montpellier.
• The Brousse Law of 15 July 1914 specified the grape varieties authorised for vins doux naturels, including the Muscat à petits grains variety.

• The wines often reveal, in their youth, fruity aromas of fresh Muscat and exotic fruits.
• When kept for several years in bottle, their colour develops amber highlights, the aromas evolve towards candied fruits, and the palate becomes unctuous with honeyed flavours.

• The shelter from northerly winds, the proximity of the sea moderating summer heat, a dry and warm climate, and poor, well-drained soils all favour the establishment of Muscat à petits grains on the slopes of the Gardiole.
• This situation allows the harvest to reach full ripeness before the autumn rains, while preserving a degree of acidity that contributes to the freshness of the wines.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in France

Sources

• Product specification (BO Agri, PDF)
• Official INAO text (show_texte)
• INAO product entry
• Official trade body site — CIVL