| APPELLATION |
| Châteauneuf du Pape |
| SURFACE |
| 45 ha (120 ac.) in total – 2 of which for this cuvée |
| AVERAGE AGE OF VINEYARD |
| 80 years old and more for most of the vines which give the grapes for this cuvée. |
| PRODUCTION |
| 6.600 bottles (600 cases), only the promising vintages. |
| SOIL |
| Pebbles on the surface, storing up the heat in the daytime and releasing in the night-time, thus enabling the grapes to attain a high degree of maturity. Red-clay subsoil. |
| ASPECT |
| South / South-east |
| GRAPE VARIETIES |
| • 1/3 Grenache • 1/3 Syrah • 1/3 Mourvèdre |
| VINIFICATION/AGING |
| • Traditional vinification in stainless-steel tanks • An average 28 day vatting time • Around 12 month aging in demi-muids and barrels of 2 to 3 years old. At least 1 year of aging in bottle. |
| CHARACTER |
| Deep ruby colour. Prevailing aromas: spices, red berries ans a delicate note of vanilla. Finesse and roundness. Potential of aging: 15 to 20 years |
| ACCOMPANIMENT |
| To be drunk now, open the bottle several hours before serving or 8 to 10 years after the harvest. This wine will develop aromas of cocoa bean and vanilla. To serve with game such as a wild hare stew or a “coq au vin” (rooster in red wine sauce). It is also ideal with a Black Forest cake or any other chocolate desserts. |
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