|
|
 |
The vinification process benefits from the
use of modern equipment : a light pressing and destalking for certain
vintages ; with fermentation carried out at automatically regulated
temperatures. All give our wines a more delicate and fruity flavour and
allow them to age well.
A twenty day maceration allows the full extraction of fruit flavours.
The juice more firmly fixes the fruit aromas and the colour contained
in the grape's skin.
After fermentation, the wine is left to settle and then decanted into
vats.
The wine is kept in vats for a long time to encourage its ability for
extended ageing and to develop complex aromas.
Certain vintages are aged in casks for up to one year before being
bottled. |
|
|
|
Bottles are stored at a
constant temperature of 15 degrees centigrade.
Our very best wines, sold in distinctive bottles with the
Châteauneuf-du-Pape coat of arms, develop their complex
aromas
and flavours after three to five years, reaching their full maturity
and complexity after seven years.
They can be kept for up to twelve years.
Our estate also produces excellent Côtes-du-Rhône
which is a perfect complement to our Châteauneuf-du-Pape.
|
|
|
|
