The blending of grape varieties is a characteristic of the Châteauneuf-du-Pape appellation. In ”La Bernardine” red, Grenache is the main grape used in the blend, with a smaller proportion of Syrah and Mourvèdre. The Grenache is a grape variety that brings a natural sweetness to the blend, which gives the wine elegance, silky tannins and great finesse.
10 to 15 years
Quaternary period terraces with large, round pebbles, emanating from the former Rhône riverbed, on the surface. There are several terroirs in Châteauneuf-du-Pape composed of large, round pebbles, Miocenian safres and Villafrancian terraces on clay matrix.
The grapes are carefully selected during the harvesting. Compulsory to obtain the Appellation, this sorting allows to have the best bunches of grapes.
The Châteauneuf-du-Pape appellation produces wines that are blends of different grape varieties, therefore, vinification depends on the component grapes and their varietals. Traditional vinification is carried out in closed concrete tanks. The vatting period usually lasts for around 3 weeks, at high temperature to ensure the maximum extraction of colour and tannins.
Ageing takes place in concrete tanks for 15 months to ensure good oxygenation of the wine, which preserves its freshness and aromas.
Colour: intense crimson-red.
Nose: complex and subtle, blackcurrant and plum followed by roasted coffee and cinnamon, cherry, morello cherry.
Palate: opening into spicy (liquorice) and fruity aromas.