Grape variety: Mainly Grenache, blended with a small proportion of Syrah and Mourvedre.
Soil: Quaternary terrace, with a surface of shingles coming from the former bed of the Rhône.
Harvest: The grapes are carefully sorted during the harvesting, selecting the best bunches of grapes.
Vinification: The vinification is carried out in the traditional way in concrete tanks. Three-week fermention with a high temperature to ensure an optimal extraction of the colour and tannins.
Maturation: Aged mainly in concrete tanks for between 12 and 15 months.
Food Matching: Meats, large game, stew
Châteauneuf-du-Pape is an AOC for wines made near the village of Châteauneuf-du-Pape in the Rhône wine region in southeastern France. It is the most renowned appellation of the southern partof the Rhône Valley.
The characteristic terroir of Châteauneuf-du-Pape comes from a layer of stones called galets("pebbles"). The stone retains heat during the day and releases it at night which can have an effect of hastening the ripening of grapes.
Red Grenache is the most common variety. Grenache produces a sweet juice that can have almost a jam-like consistency when very ripe. Syrah is typically blended to provide color and spice, while Mourvèdre can add elegance and structure to the wine.
Châteauneuf-du-Pape red wines are often described as earthy with gamy flavors that have hints of tar and leather. The wines are considered tough and tannic in their youth but maintain their rich, spiciness as they age. The wines often exhibit aromas of dried herbs common in Provence under the name of garrigue.