Domaine Du Galet Des Papes Chateauneuf-Du-Pape Rouge
Name:
Domaine du Galet des Papes Chateauneuf du Pape Rouge AC
Where it's from:
France, Rhone, Chateauneuf-Du-Pape
Price per case:
£230.82
Bottles per case:
12 x 75 cl
Style:
Powerful Reds
Description:
Domaine du Galet des Papes Chateauneuf du Pape Rouge AC from France, Rhone, Chateauneuf-Du-Pape by Domaine du Galet des Papes Powerful Reds (12 x 75 cl)
DomaineduGaletdesPapesChateauneuf du Pape Vieilles Vignes Rouge AC
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Domaine Chante Cigale Chateaneuf-du-Pape Rouge AC
Description: The domaine of Chante Cigale encompasses 40ha along the left bank of the Rhone, between Orange and Sourgues, on a variety of soils which contain a high proportion of 'galets'. These are the large stones which warm up during the day, releasing their heat at night to ensure the grapes achieve maximum ripeness. Planting is predominantly Grenache with some Syrah and small percentages Mourvedre and Cinsault. Christian Favier's family have tended the estate for five generations and believe that respect for tradition is the best way to guarantee quality. The grapes that have been carefully sorted in the vineyards are brought to the cellars. There they are deposited on a conveyor belt that carefully carries them to the first procedure, the removal of the stems . After the grapes are de-stemmed, the grapes are then lightly crushed. This was done in the past days by foot treading. Now cylinders that one can adjust according to the size of the grapes carefully do the job. Thus the skins are simply popped open and never pulverised. The resulting issue of juice, skin, pulp, and pips, is gently pumped into the vats. The must starts to ferment thanks to the natural yeast present in the vineyard, or a cultured yeast being added to the must. The fermentation lasts on the average about five days. The wine remains in the vat in contact with the skins and pips for about ten days . The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the cellar. These bacteria convert one of the natural acids known as malic into a less harsh one known as lactic acid. The malolactic fermentation lasts for about ten days. Next comes the blending, this step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the Grand Vin. By evaporation, elimination, or absorption by the wood, about 15% of the harvest will be lost during the two to two and a half years that the wine is kept in cask. Deep ruby in colour with a wonderful nose of spice and dark fruits this is a real winter warmer. The palate is rich and ripe with layers of fruit and spice supported by fine tannins. (6 x 75 cl) Price: £105.68
