Age of the vines:
ery old vines, over 100 years old.
Geographic situation and type of soil:
Between the villages of Orange and Chateauneuf du Pape, on alluvial terraces composed of rounded pebbles mixed with sandy red clay.
Methods of Vinification:
Partial de-stemming of the grapes, maceration for a period of 20 days minimum.
After fermentation a selection is made of the best tanks.
The wine is then aged in French oak barrels between 18 to 24 months.
Served at 16 to 18°C
Appearance: Deep garnet red in colour.
Nose: jammed raspberries and black berries, with hints of under wood and cedar tree.
Palate: Rich and complex, this powerful yet subtle wine has balanced tannins. Flavours of plum & red berries sustained by liquorice & cocoa notes. This wine will develop earthy notes and hints of truffles with ageing.
Peak: 15 to 20 years
Wine & Food:
Roasted lamb, duck breast with red berries sauce