Rhône Valley - Châteauneuf-du-Pape
intense with notes of ripe fruit (blackcurrants/raspberries).
it has a lot of fatness and strength with spicy aromas developing into leather.
Serving temperature: 16-17°C.
Sommelier’s recommendation: best decanted a few minutes before drinking.
Ageing potential: 8-10 years.
The crop is hand-harvested and sorted out when maturity is to its optimum level.
This soil is composed of large smooth pebbles terrace (from old Rhône riverbed) with sandy red clay.
The wine is vinified in concrete tanks. Vatting lasts between 3 and 4 weeks with a fermenting temperature which does not exceed 32°C.
This wine is aged in vats and in big wooden casks from 15 to 18 months.