Chateau Mont-Redon 1986 - Chateauneuf-Du-Pape

Bee Vineyard - Mont-Redon Estate - Châteauneuf-du-Pape

Soils: The terroir is characterized by large rolled pebbles that store the heat of the generous Provençal sun during the day and release it at night. The height of the pebbles is 2 meters; below, there is a clay bank where the roots of the vine draw their water needs: an exceptional terroir.

Climate: Mediterranean type with particularly hot summers. The mistral blows away the humidity, thus ensuring conditions that are entirely favorable to the cultivation of vines.

Harvest: It must be manual, allowing for selective sorting of the harvest. We attach great importance to this point, which is qualitatively essential.

Vinification and aging: After complete destemming, vinification by punching down the cap for fifteen to twenty days of maceration ensuring maximum extraction of tannins and coloring matter. Once the malolactic fermentations have been completed, half of the blend is aged in 228 l Burgundy barrels, the other part being kept in vats. After a selection of our best vintages intended for bottling at the estate, the wines are grouped into a single blend. Bottling takes place approximately 18 months after the harvest. Once bottled, the wines rest for at least 4 to 6 months in the cellar before any shipment.

Grape varieties: Grenache Syrah Mourvèdre Cinsault -Counoise- Muscardin- Vaccarès