Compeyre, the winegrower's soul

Looking at Compeyre today, all you see is a pretty village; yet beneath this apparent tranquility lies an eventful past. Explore the village on foot, either on your own or, in summer, guided by a local. Each place here evokes a part of its history and its winegrowing soul.

Royal city

In 1339, Compeyre attained the rank of royal city and became chief town of a bailiwick: see the Porte Royale du Valat. Compeyre became an important commercial crossroads, hosting several fairs and markets a year.

A local economic center

In the Middle Ages, the village was at the heart of the valley’s economic life. Sheltered by its triple ramparts, it jealously guarded the monopoly of wine-making for the entire upper Tarn valley. The wine is aged in its “fleurines” cellars, producing a quality wine that can be found even on the tables of the popes in Avignon!

The English episode

The Hundred Years’ War barely disrupted compeyrole prosperity: Compeyre’s English, masters of Rouergue since 1360 (Treaty of Brétigny) were brutally driven out 9 years later after a month-long siege: too many taxes! The English well preserves the memory of their passage.

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The end of Compeyre’s prosperity “la Catholique”

During the Wars of Religion, insecurity put an end to the compeyrole monopoly of wine ageing. New cellar villages are born, in particular that of the Entre-deux-Monts cellars above Rivière-sur-Tarn.

Finally, during the French Revolution, many young compeyroles who remained loyal to the King and the Church join the “brigands du Bourg”, who attack and pillage the republicans. Our local version of the “Chouans”

Compeyre today: a viticultural renaissance

At the end of the 19th century, here as elsewhere, the phylloxera crisis ruined the viticultural economy. A century later, passionate winegrowers revived quality production. In 2011, Côtes de Millau was awarded AOC status. You can enjoy Côtes de Millau locally, in red, white or rosé.

Good to know: a fleurine is a natural fault, which favors air circulation and maintains a constant temperature, around 8 – 10°, ideal for maturing wine or Roquefort cheese!