Terroir
Age of the vines: 40 years
Yield: 28 hl/ha
Deep stony soils consisting mainly of rolled quartz and sandy red clay.
Vinification
00% hand harvest with thorough sorting upon arrival at the winery.
Destemming of the grapes.
Alcoholic fermentation in temperature-controlled stainless steel vats with regular “pigeage” (punching down).
Malolactic fermentation.
Ageing in vats and barrels during 12 months (no new oak).
Visits
Colour: Deep bright purple.
Nose: Some delicious notes of black fruit, jammy, cherry, kirsch and liquorice, then spice and pepper dominate.
Palate: Ample and generous, with some dense and velvety tannins. Fruit-driven and supple, this wine is a very good start for those who are not familiar with Châteauneuf du Pape wines.
To serve
Best served at 17-18°C.
Aging potential
Generous and easily approachable, ready to drink but can keep 8 to 10 years.
Provencal Beef stew (« Daube provençale »)
