Varietals: Grenache Noir, Mourvèdre, Syrah, Cinsault, Clairette.
Vinification : Grapes are hand-picked, with double sorting at the vine, then a third sorting in the winery. Gentle pressing and selective destemming, followed by 30-40 days’ traditional fermentation in temperature–controlled stainless-steel and wooden vats. Pneumatic pressing, then systematic malolactic fermentation.
Maturation : 20-22 months in French oak foudres (60hl). Bottled unfined and unfiltered, then released at 2 years.
Personality and Ageing : a classic red Châteauneuf-du-Pape, very fine and elegant. The best vintages will age for 25 years and more
Grapes: Grenache, Mourvèdre, Syrah, Cinsault, and Clairette
Region:Rhône Valley, France
Subregion: Southern Rhône