Châteauneuf-du-Pape 2024

Whole-cluster pressing in pneumatic presses. Natural cold settling (10–12°C) with light bentonite fining. Fermentation at a consistently low temperature between 14 and 16°C. Fermentation lasts a minimum of 3 to 4 weeks. To preserve the wine’s natural acidity and aromatic freshness, malolactic fermentation is not carried out. Aged on fine lees in tanks for 4 to 8 months, then bottled.

The appellation area is located on the left bank of the Rhône River, between Orange and Avignon. Two types of terroirs contribute to the composition of this wine: the Mont-Redon plateau, characterized by large round pebbles, and the Urgonian limestone terroir, identifiable by its angular white stones. Only the finest parcels from these two terroirs are selected for the blend, ensuring both the complexity and consistency of the Mont-Redon style.

Our Châteauneuf-du-Pape Blanc can be enjoyed young for its aromatic freshness, with floral and citrus notes. Unoaked, the palate is pure and vibrant, showcasing the full minerality of the terroir. After a few years of ageing, the wine develops acacia and even petrol-like notes, along with an exceptionally smooth, creamy texture. Perfectly suited to foie gras, oysters, scrambled eggs with truffles, or a Parmesan and scallop risotto. Made from Grenache Blanc, Clairette, Roussanne, Picpoul, and Bourboulenc.