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WINES: "After a manual harvest and a strict selection, because the sorting of the harvest is mandatory (must be at least 5% of sorting, sorting is often well above this figure), the grapes are transported in small boxes so that they arrive at the winery in optimum conditions." "The harvest is de-stemmed and crushed more or less depending on the year and is vinified for reasons of differences in maturity between varieties in concrete tanks of 150 hl which are equipped with cooling system. Fermentation lasts from 20 to 25 days depending on the year. The wines are brought in barrels from 20 to 40 hl to conduct the second fermentation or malolactic fermentation, once they made the wines are racked, the different varieties assembled and put into casks for aging from 12 to 18 months depending years." "The wines go into vats metal mesh in which they will be fined and filtered before bottling. These are idle for several months before they are sold." "Performance in Chateauneuf du Pape is 35 hectoliters per hectare. For the best harvest possible and often personal requirement for the quality we are below that limit performance." "Red wines are indebted to grenache, syrah to, the Mourvedre and counoise. In a deep color, mainly of garnet and purple, often fringed with purple. Rich in complex aromas, recalling among other plum and cassis, full in the mouth, they are fit for a several years of conservation or consumption closer to birth. According to tradition papal castle, they are pleasant companions for all roasts, grilled meats, red meats, game, cheeses. The reds do not grant their favors qu'autours of 17 to 18 degrees c." - Winery [+]