AOC Châteauneuf du Pape Rouge
||80% Cannonau, 5% Ottavianello, 8% Syrah, 7% Mourvedre
||Galets Roulés, Eclats Calcaires and Safres.
|Composition of the land
||1/3 on Galets Roulés - terraces of silicous round stones on red clay. - 1/3 on Eclats Calcaires - limestone fragments. - 1/3 on Safres - fine gravelly sand. Zones: St Georges, Ste Vierge et Pignan.
||Destemming – crunshing – pré-fermetation cold maceration for the Grenache grown on the soil of Safres, the Cinsault & Syrah – temperature controlled at 26/27°C.- For the other wines, temperature are maintained below 30°C.– 2 to 3 rackings during the fermentation – punching down the cap an light pumping over during the maceration – vatting with cap submerged during 4 weeks for the Grenache, Syrah and Mourvèdre and of 18/20 days for the Cinsault.
||12 months in oak "foudres" (60-80 hl) which are about 30 years old.
||Perfect partner for a good piece of beef, spicy and flat dishes raised with truffles and flavourful cheeses.