Souplesse, persistance, caractère charnu et notes épicées sont autant d'éléments qui complètent le profil de ce vin du Sud-Ouest. More info
The wine-producing area of Madiran was discovered by the Romans in the second century. But it was not until the 11th century that the vineyards began to develop a reputation. This was also the period when the Abbey in Madiran was founded (in 1030) by Benedictine monks from the Abbey of Marcillac. Between the 12th and 14th centuries, Madiran was known as the "priest's wine" and was traditionally drunk by the pilgrims on the Santiago de Compostela route. The 16th, 17th and 18th centuries were a golden age; François I described it as a "lordly wine that ages most fortunately" and Henri IV served it at his court. The description "vin de Madiran" appeared for the first time in 1738. The 19th century saw a turning point, with an increasing demand for the wines in Paris. But the vineyards were badly hit by the phylloxera crisis and almost totally wiped out. The region was revitalized in the 20th century and the winegrowers formed a union in 1906. The following year decrees defining the appellation were established. However, it was not until 1948 that the AOC was officially recognized. The Madiran appellation covers 1360 hectares, 40 kilometres north-east of Pau, lying between the two regional cultures of Gascony and Béarn. The landscape consists of parallel slopes, and the vines are mainly planted on the best-drained, east-facing slopes with a soil made up of gravel and pebbles. Pyrenean vineyards are characterized by the small size of their plots. In terms of climate, Madiran benefits from the effect of the Atlantic ocean, with relatively mild winters, hot summers and dry sunny autumns, ideal for ripening the grapes. Four grape varieties are authorized in the appellation: Tannat, which gives the wine structure, Cabernet Franc (or "Bouchy") and Cabernet Sauvignon, which bring suppleness, bouquet and finesse, and finally Fer Servadou (or "Pinenc") which reinforces the fruit.
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