Manual harvested with severe sorting .   Grapes are crushed and destemmed. Fermentation in heat regulated stainless steel tanks each variety separately .  Long vating period with  pumping over and punching of the cap process for better extraction and finer tannins (4 weeks) .Blending  after malolactic fermentation. Matured in oak barrels ( for 30%) &  cement  tanks for better micro oxygenation favorable to ageing before bottling in June 2016 .

Low yields for this crimson red Chateauneuf du Pape, enjoying fine aromas of red berries and underwood,  generous with fine  tanins. Gourmet and enjoyable wine, ideal pairing companion with red meat, game or cheese with character. We advise to drink as from 2 to 3years of age but may be laid for 8 to 10 years.  Serving temperature between 18 °Cs.