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Cultivation and techniques

 Châteauneuf-du-Pape Controlled Appellation of Origin is governed by the Decree of November 2, 1966, later modified by the decree of October 2, 1992 :
Shaping and pruning the vine (usually in a "gobelet" form, pruned short with two buds),
Yield limited to 35 hectolitre per hectare of vineyard,
Picked by hand and sorted selectively when harvested,
Minimum natural alcohol content of 12°5..

… there are many regulations, which ensure an original and top quality product.

Vinification

Red wines :
Picking : Hand picked (stipulated by law) ; in 50 kg boxes or small containers.
Sorting the harvest : Selective sorting : unsuitable grapes (under-ripe or damaged) are separated form the harvest).
 Crushing : Done very lightly so as not to damage the grapes.
 Fermentation in vats : 2 to 3 weeks in concrete or stainless vats. Frequent movement, controlled temperature.
Malo-lactic fermentation : systematic.
 Vatting : mainly in wooden casks.
Bottling : from the 2nd onwards, matured in cellars.

White wines :
Picking : Same as red wines
Sorting the harvest : Same as rend wines
 Crushing : Immediate pressurisation
Fermentation in vats : Fermentation at controlled temperatures
Malo-lactic fermentation : Not systematic
Bottling : Performed rapidly, within 6 months after harvesting. Vatting infrequent.

MODERNISATION OF CELARS : TRADITION IN INHERITANCE

Growing and vinification techniques are imposed by measures set out in the Decree of November 2, 1955 that defines the A.O.C., but they have also benefited from man's experience. In Châteauneuf-du-Pape, the wine growers strive to improve their methods whilst retaining ancestral traditions.

What motivates them ? Their desire to provide wine-lovers with an authentic product that genuinely reflects their "terroir".

Today there are 2 new trends. The methods remain the same, tried and tested for generations, but techniques are changing. More and more wine growers are now employing new stalk-removal techniques, thus ensuring that all the stalks are now fully removed.

Pressing techniques are also being developed. 2 or 4 hydraulic jacks are activated in each vat, recreating treading techniques. This is used to break up the crust of grape skins and so extract colour an tannin matter.

New oak barrels are sometimes used for part of the white wine vinification process and are used more often along with traditional casks, to mature red wine.

Seen from an oenologist's point of view

As with all the best Côtes-du-Rhône wines, Châteauneuf-du-Pape wines are, by definition, generous, structured and tannic.

As a result of new stalk-removal and pressing techniques the elegance of the red wines has been enhanced. However, the widespread use of these techniques has in no way affected the strength of these wines. Wine concentration and density are increased even more by the marked presence of fruit tannins - to the delight of wine-lovers everywhere.