When the Papacy was established in Avignon in the 14th century, Châteauneuf-du-Pape was selected to be the Pope’s summer residence. The seven successive Popes encouraged the wine production and the expanding of the vineyards. The strict way in which wine has been produced has remained a constant factor throughout the history of these vineyards, and acted as the basis for certain provisions when the AOC legislation was being drawn up. Châteauneuf-du-Pape was designated a local appellation in 1936.
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Winemaking
High-precision vinification with the temperature strictly maintained at 28°C, and what is known as ‘pumping-over’ to encourage contact between the grape skins and the juice. This is how the grape color and many aromatic compounds are transmitted to the wine. Maceration lasts between 3 weeks and a month.
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Nose
Aromas of spices, indicating a promising first palate.
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Palate
A refined wine combining power and elegance. An impressive array of complex aromas: spices, liquorice, cacao, black fruits and smoky notes, with very appreciable length.
