New Release: Châteauneuf-du-Pape White 2016
“Orange peel and pith on the nose, with a furriness on the palate that suggests some skin contact. Interesting and gastronomic in style. Finishes with a bitter twist, which fits the textural style. Quite different from other Châteauneuf, with less flab and more muscle.” 16.5/20 by Jancis Robinson.
Terroir: The 17 hectares of vines dedicated to the Châteauneuf- du-Pape appellation are around 50 years old on average. The very old soil is made from Molasses of the Miocène (from 1 to 1.5 meters deep) resting on a thick layer of clay which is highly charged in “rolled pebbles.”
Vinification: Pressing in a pneumatic press, a 15-day maceration, and fermentation in stainless steel tanks with a refrigerated belt. Bottling without filtration within 5 to 6 months.
Read more about the Châteauneuf-du-Pape White 2016 here.