Wine-making process Ravoire Chateauneuf Du Pape White
The grapes are picked by hand then sorted and de-stalked. The maceration process is short and involves the skins. This is followed by direct pressing. The next step involves low temperature fermentation, with a low proportion of selected must that facilitates fermentation in oak casks.
Wine sensory analysis : Visual aspect: Pale lemon yellow.
Olfactory description: Expressive and complex nose with flowery notes of honeysuckle, lime fruit and vine peach.
Tasting: Fresh and ample mouth finishing with aromas that reveal the mineral notes of this wine.
Suggested dish and wine associations : Opened young it will go well with aperitif snacks, grilled fish dishes or a goat's cheese with oil and herbs.
Best served between 14 and 16°C.
Ageing: 2 to 5 years Ageing potential
