Châteauneuf-du-Pape Collection Bio 2016
Rhône Valley - Châteauneuf-du-Pape
Tasting notes
Appearance:
bright, deep, dark garnet.
Nose:
cintense with notes of ripe fruit (blackcurrants/raspberries).
Palate:
it has a lot of fatness and strength with spicy aromas developing into leather
Sommelier's advice: Serving temperature: 16-17°C.
Sommelier’s recommendation: best decanted a few minutes before drinking.
Ageing potential: 8-10 years.
Sommelier’s recommendation: best decanted a few minutes before drinking.
Ageing potential: 8-10 years.
Grape variety/varieties:
Mainly made with Grenache.
Harvest:
The crop is hand-harvested and sorted out when maturity is to its optimum level.
Soil:
This soil is composed of large smooth pebbles terrace (from old Rhône riverbed) with sandy red clay.
Vinification:
The wine is vinified in concrete tanks.
Vatting lasts between 3 and 4 weeks with a fermenting temperature which does not exceed 32°C.
Ageing:
This wine is aged in vats and in big wooden casks from 15 to 18 months.
Alcohol content:
14.5
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