Tradition Rouge

AOP Châteauneuf du Pape

Nose full of fruit and spices. The mouth is fleshy with notes of red and black fruits enhanced with very fine tannins.

Grape varieties: Grenache 65%, Syrah 20%, Mourvèdre 10%, Cinsault 5%

Age of the vines: 50 years

Yield: 30 hl/ha

Terroir: Rolled Pebbles (lieu-dit: Tresquoy, Cabrières). Sand (lieu-dit: Bois Dauphins). Sand and pebbels (lieu-dit: Palestor, la Roquette, Pied Long, Pignan).

Winemaking: Harvested by hand. Fermentation: Double sorting (in the vines and in the cellar). 21 to 24 days of maceration with punch down and pumping over. Ageing: 70% Stainless 30% various oak containers for 15 to 18 months.

Tasting: Nose full of fruit and spices. The mouth is fleshy with notes of red and black fruits enhanced with very fine tannins.

Food pairings: Stew, game, red meat grilled or in a sauce, coq au vin, venison. Ripe cheese.

Serving temperature: between 16°C and 18°C

Ageing potential: 10 to 15 years

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