Châteauneuf-du-Pape

The grapes (Grenache and Syrah) were de-stemmed and put into stainless steel vats. Fermentation started with natural yeast. Pumping-over was done 2 to 3 times a day. Maceration lasted for 15 to 20 days to extract as much colour and tannin as possible. Running off is done at the end of fermentation in order to obtain malolactic fermentation. Maturation in vats for 10 months before bottling. This wine is Vegan (no animal-derived products were used to clarify or in fining the wine).

Chateauneuf du Pape is the most prestigious southern Rhône appellation. In the 14th century the Papacy moved in Avignon and chose Châteauneuf du Pape as a summer residence where they promoted the culture of the vines. The wines derive their special character from specific conditions. There are the round red and cream-colored stones or «galets» left in the soil by ancient Alpine glaciers. During the day these «galets» absorb the heat and then redistribute it to the vines at night, thus increasing maturity and richness. The vines here also benefit from the cleansing Mistral wind, which helps keep them dry and disease-free.

The colour is a deep garnet red. This expressive wine opens up with blueberries, passion fruits and mint. A full-bodied wine, creamy and lush on the palate. The finish is long with notes of mocha and black tea.

Perfect with game, duck filet or spicy dishes.