Châteauneuf-du-Pape (Côtes du Rhône, France)
Clay-chalk soil with a blue-clay subsoil
70% Grenache, 10% Syrah, 10% Mourvèdre, 6% Cinsault et 4% other AOC varieties
They are destemmed, slightly crushed and placed in a fermentation vat. These steps, combined with long vatting (18 to 31 days), gently extract the maximum amount of phenolic constituents, tannins, anthocyans and resveratrol which give the wine its structure and colour and also have health-promoting properties.
During the 15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony.
It is ready to drink, but still can be aged for 10-15 years
Gold medal: France Agricultural Competition 2015