The grapes are destemmed before the fermentation process. Each grape varietal is fermented separately in heat-regulated tanks. The extraction of tanins and colours is made through many pumping-overs and rack-and-return processes. According to the various degrees of ripeness, the maceration can last up to 4 weeks. Wine is then racked and pressed. The blending happens after the malolactic fermentation. 20% of the wine is then aged 8 months in oak barrels.
This Côtes du Rhône Vieilles Vignes grows on south exposed parcels surrounded by trees and located right above the Château. The soil is similar to the typical Chateauneuf-du-Pape terroir, made of rolled pebbles. Yields are limited. The vines are 35 years old on average.
An intense and deep purple color reveals a subtle fruity nose of red (strawberry, cherry) and black (blueberry, black currant...) berries, with licorice and spicy notes of cocoa and fresh pepper brought by the oak ageing. The mouth matches the nose. The wine tastes smooth and elegant, with soft tanins and a long aromatic finish. This racy and complex wine may be stored 4 to 8 years. We advise to drink it at 18°C.