Fruit
Earth
Body
Acid
Tannins
From the producer:
"Our vineyard represents the diversity and character of our land throughout our appelation (brusquières, terres blanches, bois dauphin, colombis, tresquoys, les marines, cabanne, cansaud, le pointu, pied de baud, moulin à vent, galliguières, les serres).
The soils are made up of pebbles, red sandstones and brown clay over a limestone and clay subsoil. The vines are about 50 years old.
The average Châteauneuf-du-Pape production rate is between 25 to 30 HL/HA.
Nowadays, the domain is made up of 19 hectares of Chateauneuf du Pape vineyards, 6 hectares of Côtes du Rhone and one hectare for table wine. Our production of Chateauneuf du Pape is based on 13 authorized cepages, such as, Grenache, Mourvèdre, Syrah, and Cinsault."
Country
France
Sub-Region
Châteauneuf-du-Pape
Region
Southern Rhône
Varieties
70% Grenache, 15% Mourvedre, 12% Syrah, 3% Cinsault
Farming
Sustainable
Soil
These parcels are mainly located on the North plateau but also on the four cardinal points. “Bois dauphin, Tresquois, Terres blanches, Brusquières, Pied de baud, Moulin à vent, Galliguières, Colombis, Marines, Cansaud, Serres” The soil is made up of limestone and clay with round pebbles. The parcels are on average 55 years old.
Winemaking
After the harvest, the crop is sorted out manually and fully stemmed before 25 to 30 days of maceration in a temperature regulated concrete tank. Aging process: 20% in barrels and half muid barrels and 80% in concrete tanks.