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Founded in 1950, Jaillance is the main producer of Clairette de Die. Stop here and go on our specially laid out tour, there’s lots to discover: audiovisual shows that recount the mystery of the legend of Clairette de Die, visits to the cellars, exhibition of local rural tradition.

Clairette de Die Tradition is made by the méthode ancestrale, which is older than the champagne method: the wine is bottled before the first fermentation has finished, so the bubbles and the remaining sweetness are both natural and no sugar or yeast is added. It is mostly Muscat, which is where the grapey perfume comes from, and only eight percent. Grape, peach, honeysuckle and a gentle sweetness with soft bubbles. Serve properly cold at 6-8C, as an aperitif, with fruit puddings, or at breakfast.