On an exceptional terroir :
Rhone pebbles in red clay soil
Average age of our vines: 45 years
Limited production: 35 hl/ha
Annual production: 46,000 bottles
Harvested and selected by hand
De-stemming - Separate vinification by varietal - Skin contact (5°C) during 2 days. Fermentation during 20 days with temprature increasing progressively to reach 30°C. Punching down the cap 3 times a day, then 2 and 1 at the end of fermentation - Pumping over the must by air.
Dense purple colour. The distinguished nose is
dominated by red fruits, spicy, liquorice, cacao bean. The mouth
reveals the strength and generosity of a Châteauneuf-du-Pape
Smooth tannins with notes of kirsh.
Marrying food and wine :
Red meat, game, creamy cheese.
Laying down :
up to 10 years