Chateauneuf du Pape

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%
Mourvèdre 10 - 15%
Cinsault and Clairette 2 - 5%
Counoise and Vaccarèse 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 cuvées 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.