Blend of Grenache and Cinsault. A beautiful deep ruby red color, a nose of stewed fruits, kirsch and sweet spices with a hint of pepper. On the palate, this wine is soft, fruity, with a good amplitude.
Vineyard: 3 hectares
Vine: over 75 years old
Soil: clay limestone & sand with pebbles
Annual production: 8,500 bottles
Gold Medal at Challenge Millésime Bio 2016
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|Grape variety||Grenache, Cinsault|
|Vines age||75 years old|
ln the middle of the renowned appellation of Châteauneuf-du-Pape, La Celestiere winery is surrounded by its vines, planted nearly a century ago.
The domaine produces Châteauneuf-du-Pape, Côtes-du-Rhône and Vin de Pays. The vineyard exends over 26 hectares (65 acres). It started its transition to organic production in 2010 and was fully approved in 2013.
To the West, the La Croze vineyard is planted with Grenache Noir grapes established between 1918 and 1920. Le Tresquoys produces White Grenache on a calcareous soil.
To the North is Palestor where Syrah, Clairette and Roussanne are grown on reddish brown stony clay soil and Baratin with a more sandy soil planted with Grenache.
To the East are Les Bosquets, Valori Les Gallimardes and Les Cassanets where Grenache Noir, Syrah and Mourvedre are grown on calcareous sandy stony soil.
It is thanks to constant working of the soil and sub-soil together with a few organic compounds that the terroir can completely express its identity. The harvest is carried out manually with rigorous selection of healthy grapes at the sorting table in the winery.
The yields have been voluntarily limited to 20 to 25 hectolitres per hectare, these figures being weil under the maximum yields allowed by the appellation.
Grapes are fed by gravity into the fermentation thermo regulated stainless or concrete tanks. The tanks are provided with a pigeage system (punching of the grape cap). A cold and a warm maceration are done together with a long ageing for the red wines.
White wines are aged in oak barrels whereas red wines are aged in foudres, demi-muids or concrete tanks depending on the cuvee.
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