| Grape varieties |
70% Grenache, 15% Syrah, 10% Mourvedre, 5% Cinsault |
| Origin |
Châteauneuf-du-Pape is located in the southern Rhone Valley. It is produced in the communes of Châteauneufdu- Pape, Orange, Bédarrides, Courthézon and Sorgues in Vaucluse |
| Soil composition |
The shallow and very stony soil is mainly composed of large pebbles of quartz in the red sandy clay. |
| Vinification |
Traditional vinification. Maceration in temperaturecontrolled tanks for a fortnight. Fermentation during which pigeages and pumping over are performed. Each grape variety is vinified separately and then assembled before ageing. |
| Ageing |
On fine lees in oak barrels for 15 months. |
| Pairing |
Tasty meat such as roast lamb, prime rib eye steak, duck breast or game. Spicy recipes. Cheeses with strong flavours such Livarot, Munster, Maroilles, Epoisses, Langres, Ami du Chambertin, Soumaintrain. |