VINIFICATION AND MATURATION
The grapes are
gathered with great care and taken to the winepress
in crates. Fermentation is carried out at low
temperatures (16-180C) in demi-muids (barrels of
600 litres). The wine is matured for six months with
weekly batonnage of the lees.
WHAT WE CAN SAID ABOUT THE WINE :
Perhaps we have
here the wine that was drunk by the Popes in the
Middle Ages. It seems indeed that the first wines of
Chateauneuf-du-Pape were white, faithful to the
colour of the Communion wine.
