fermentation), pressed to remove the juice from the skins after a short period of maceration (10–36 hours) in order to extract some colour. In Tavel, some of the must is kept with the skins longer and then blended into the lighter must, which is what makes the wine more powerful, more tannic and darker than other rosés. The potential alcohol is high, with an upper limit of 13.5% for the appellation. See also List of Vins de Primeur References Rhône wine AOCs 1930s establishments in France