Wine-making process Ravoire Chateauneuf Du Pape Red
The grapes are hand-picked using small crates before being carefully sorted. The wine-making process follows a traditional method with a long fermentation period. The juice is regularly in contact with the skins so as to ensure an optimal extraction. The final assembly is composed essentially of Grenache with also Syrah and Mourvèdre (10%). The wine is then aged in wooden casks until a perfect wood/wine balance is reached.
Wine sensory analysis : Visual aspect: Deep garnet colour.
Olfactory description: Complex nose with aromas of red fruits, spices, leading on to fragrances of truffles and liquorice.
Tasting: An elegant and warm wine, very potent. Well-balanced with blended tannins leading on to exceptional aromatic persistence.
Suggested dish and wine associations : Ideal with a "coq au vin" or a leg of lamb prepared with thyme, or simply with refined goat's cheese.
Best served between 16°C and 18°C.
Ageing: 10 years Ageing potential.