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Châteauneuf-du-Pape Wines (#1851)

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Region:Rhône City:Châteauneuf-du-Pape
Price:N/A (EUR) Minimum:N/A
Organic:Yes Certified:Yes
Free Range:No Additives:No

Domestic:N/A International:N/A
In Stock:Yes Delivery Time:N/A
Size:N/A Weight:N/A kgs


-Grenache and Cinsault for "sweetness, Warmth and mellowness.
-Mourvèdre, Syrah, Muscardin and Camarèse for robustness, maturity, colour and a thirst-quenching taste.
-Counoise and Picpoul for vinosity, charm and a special bouquet.
-Clairette and Bourboulenc for finesse, fire and brilliance.

Wild Yeasts - Hand Harvesting - Low Yields ENon or Minimal Filtration

Nothing is known of the vine stocks that made up the Châteauneuf vineyard before the 18th century, even though the poet Frédéric Mistral claimed that the "Counoise" grape variety was a gift from Spain to Pope Urbain V. In 1808, the vineyard was planted with old plants of local origin and new plants from Spain that produced "a warm-hearted but delicate wine that should be left to mature for four years".

Around 1830, the first vine "with a fine plant known as Cirac" was cultivated at Châteauneuf du Pape. It was because of their desire to enhance their wines and improve quality that, as the years went by, the winegrower tried many new grape varieties. One thing of which we are certain is that for centuries, the vineyard was always planted with various grape varieties. When the phylloxera disaster struck in 1866, more than thirteen different grape varieties were on record. Grape variety diversification is the result of work by several generations of winegrower to select the vine stocks most likely to improve the quality of their wines.

At the end of the last century, Joseph Ducos grouped together on his estate ten carefully selected grape varieties. Even then, the characteristics and flavours of Châteauneuf wines were very varied and, like all Rhône Valley wines, generous.

Grenache and Cinsault for "sweetness, Warmth and mellowness.
Mourvèdre, Syrah, Muscardin and Camarèse for robustness, maturity, colour and a thirst-quenching taste.
Counoise and Picpoul for vinosity, charm and a special bouquet.
Clairette and Bourboulenc for finesse, fire and brilliance.

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