Tavel La Comballe
| Designation | TAVEL |
| Vineyard Size | The production area consists of 952 hectares/2,351 acres |
| Soil type | The soils consist of three different geological types: light, draining limestone, river sand, and rolled stones. |
| Vine varieties | Grenache, Cinsault (15% maximum), Clairette blanche and rose, Picpoul, Calitor, Bourboulenc, Mourvèdre, Syrah and Carignan (10% maximum). |
| Planting density | - |
| Average vine age | - |
| Vine growing conditions | - |
| Pruning method | - |
| Grape harvesting | - |
| Vinification | Once they reach the winery, the grapes are given a short period of skin contact at low temperatures for about 8 to 18 hours in order to extract colour and fruit flavours. Free-run and press juices are then immediately blended and fermented for 8 to 10 days at a maximum temperature of 64°F (18°C). |
| Maturing | Malolactic fermentation is sometimes stopped to preserve a better balance of the wines. They are then preserved in stainless steel tanks, and bottled during the Spring time that follows the harvest. |