The Clairette de Die Tradition represents the principal production of the Diois winemakers. It is produced using a unique winemaking technique: the "ancestral dioise process". The secret of its production is based on two specific grape varieties. The white muscat, of which the tight bunches of small grapes make up a minimum of 75%, and the white clairette, whose oblong grapes lighten the sweet taste of the muscat and provide the wine with delicacy and finesse.
The vinification process
After a harvest that can sometimes last over six weeks, the end of grape picking time marks the beginning of another period: the period of vinification. The grapes are rapidly pressed and then placed in vats at low temperatures, replicating the process used by the Voconces in ancient times, who kept the jars in the icy waters of their local rivers.
Fermentation then begins; this proceeds slowly in order to preserve the precious sugar of the grapes. It lasts a minimum of one to two months. Before the grape must is completely transformed into wine, it is bottled and kept for another four months, and sometimes longer. . The bottles are jealously guarded by the winemakers in their cellars at a constant temperature of approximately 12 °C. The process of fermentation is thus prolonged. Fermentation ceases naturally when the level of alcohol in the wine reaches around 7 to 9%, and the wine is ready for sale.