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・ Clairefontaine Abbey
・ Clairefontaine paper mills
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・ Clairegoutte
・ Clairegoutte (river)
・ Clairemont
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Clairette de Die AOC
・ Clairette Oddera
・ Clairette, Texas
・ Claireville Conservation Area
・ Claireville, Brampton
・ Clairfayts
・ Clairfield, Tennessee
・ Clairfontaine
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Clairette de Die AOC : ウィキペディア英語版
Clairette de Die AOC

Clairette de Die AOC is a natural sparkling white wine from the Rhône Valley region in France. It is made from the Muscat Blanc à Petits Grains (75% minimum) and Clairette (25% maximum) grape varieties.〔(Official web site: Winemaking ) Retrieved 13 October 2009〕 It is characterized by its peach and apricot flavours and rose and honeysuckle aromas, and is usually drunk young at a maximum of two years, and served chilled at a temperature of 6°C to 8°C.〔(Official web site: Tasting ) Retrieved 13 October 2009〕
Crémant de Die from the same area and same producers is a prestige dry, natural sparkling wine of apple and green fruit flavours and fragrance and is vinified by the traditional Champagne method of a first fermentation in the vat followed by a second fermentation in the bottle. Originally produced from 100% Clairette, Aligote and Muscat are now included. It is usually drunk as an aperitif but it can equally accompany a meal.
==Location, Soil and History==
East of the town of Valence, the vineyards of Die in the French department of the (Drôme) on the border area between the northern and southern sub-regions of the Côtes du Rhône AOC area, in the Rhône wine region, at altitudes of up to 700 metres are among the highest in France.〔(Official web site: Soils ) Retrieved 13 October 2009〕 The chalky agilliferous soil has the feature of being able to retain enough of its rainwater to maintain a constant supply to the vines during the long dry summers.
Although the Die region stands isolated in an area of otherwise very little wine production between the northern and southern wine producing parts of the Rhône valley, the making Clairette de Die can be traced back over two thousand years.〔(Official web site: Origins ) Retrieved 13 October 2009〕 In 1971, the method of production of the Clairette de Die wine, was officially recognised as the "ancestral dioise process" in 1971. Clairette received its first distinction, the AO - ''appellation d'origine'' in 1910, and the AOC was established in 1942.〔Syndicat de l'AOC de Die〕

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