TERROIR
Monopoly of 1.8 hectares in the commune of Châteauneuf-du-Pape. The soils of Clos St Patrice are just as unique as the wine they produce: the dark brown sandy soils that cover most of the Clos give way to a yellow sandy type of soil that covers the rocky substrate, partly covered with rolled pebbles.
VINE GROWING
Come November, the winter ploughing begins, the first chore after the harvest : soils need breathing and the vine strains need protecting from the cold. The pruning of the branches is completed as late as possible, as the ascending sap is to be waited for in order to prevent any plant-health risk. As such, budburst is postponed. During the spring, in early May, the second labour occurs, with a view to aerate the feet of the stump and the rootstock, warm up the later and stimulate the entire vine. This will be followed by some hoeing when needed in order to level the soils and preventing dryness from affecting the stump. At that point, the grapes will enter their growing phase. In order to obtain an optimum ripeness, we trim the leaves within 20 cm of the bunches. Even when the technological maturity is achieved, the slower phenological maturity is still pending and will come later… Harvest will
VINIFICATION & AGEING
Whole crops apply for up to 80%. Pre-fermentation maceration and alcoholic fermentation are done in concrete tanks exclusively. Light pumping-over and infusion of grape residues for close to five weeks. Ageing in concrete vats for 14 months. Wines are bottled during the spring and stored in the cellars for a full year before sale.
