Average age of the vines: 75 years. Keeping: 8 to 15 years, 20 years or more over years with strong character To be consumed ideally from 4-5 years old. Depending on the year, the assembly may vary: Grenache 70 - 75% Syrah 15 - 20% Mourv�dre 10 - 15% Cinsault and Clairette 2 - 5% Counoise and Vaccar�se 1 - 2% VINIFICATION The grapes are hand harvested and undergo rigorous qualitative sorting. They are completely destemmed and refrigerated at 14 � C for a cold pre-fermentation maceration in order to extract a maximum of fruit and colour. The grapes are vinified in temperature controlled stainless steel tanks. Pigeage is done gently for a noble extraction. The vinification is preferably carried out by 'double grape variety' (co-fermentation). The soils are healthy and they can therefore obtain a much greater aromatic richness than during separate vinification. Depending on the typicity of the wine, the fermentation period is 20 to 26 days. The ageing of the different cuv�es is broken down as follows: Oak barrels (30 to 40%). Stainless steel tank (40 to 45%). Larger format barrels (20 to 25%). After 12 to 15 months of ageing, the wines are blended to be bottled.
Chateauneuf du Pape
- Domaine Roger Perrin