AOC Châteauneuf du Pape Rouge
||By creating the first "appellation" of French AOC in 1933, the baron Leroy defined precise criteria of quality which still l are a reference today: limitation of yields, manuel harvest and sorting, concept of origin and terroir.
||After and entirely by hand done harvest, and two sorting (the first ripe grapes are vinified). Balance being established in the parcelle, the grapes are vinified without any external contribution (sulfit, tartaric acid) and exclusively with indigenous yeast.. The temperature is controlled during fermentation, over-extracton is not required. At the end of the fermentation, draining is done, by gravity, directly in the "foudre", in which, after malolactic fermentation the elevation will continue during one year.
||Red meat grilled or stewed, excellent with the duck to currants, guinea fowl casserole, and with tasty and seasoned cheese, preferably goat or sheep.