AOC Châteauneuf du Pape Blanc
||30% Grenache blanc, 30% Clairette, 30% Roussanne, 10% Bourbalenc
||During April until the end of July 2012, the average temperatures were between 13°C and 24.5°C. During this time, we had 52 mm of rainfall at the beginning of the summer; a similar quantity during the year 2010 on the Châteauneuf-du-Pape appellation.
|Composition of the land
||Eclats Calcaires (limestone rocks) in the west part of Châteauneuf-du-Pape on the areas named “Tresquoy” unless the Rousanne grape variety which grows on “Pradel” area.
||Skin maceration during 6 hours and fermentation in new oak barrels of 300 l. for the Roussanne only – Direct pressing in a pneumatic press of 30 hl – Settling on the other grape varieties – fermentation in stainless steel vat at 18/19 °C.
||4 months ageing in stainless still vats out of the lees.
||Ideal for fish, shrimp, Nantua style creamed fish quenelles, exotic dishes.