Châteauneuf-du-Pape, Broderie des Papes

Good fruit concentration and weight with an open quality. Complex notes of plums and black cherries with a hint of cocoa and cloves.

The grapes are de-stemmed and macerated in temperature-controlled vats for around 30 days at the start of fermentation. This is followed by two pumping-over operations per day. Aged for 12 months: 50% of the wine aged in vat, 50% in 450L barrels used for 1 or 2 previous vintages. Vat and barrel aged elements are then blended before bottling.