(separated fermentation for 15 to 30
days), grenaches and carignans (long fermentation in order to extract
a maximum of tannins). To be served with red meat and courses in a
sauce. Strengthened and tannic wine. Ready to be drunk after a minimum
of three years maturating, ideal after five years. To be stored for
a maximum length of eight years. Alc. 13.5%.
Red Côtes du Rhône, stemmed from the combination of
wine matured in oak barrels (50%) and pure Syrah (50%). To be tasted
with red meats in a sauce and games. Vintage limited to 4500 bottles.
To be drunk after a maturing of 3 to 5 years, depending on the vintages.
To be stored for a maximum length of 8 to 10 years. Selection of tannic
wines matured in oak barrels (4 to 6 wines) combined with 50% of Syrah.
Rare vintage (only 4500 bottles per
of selected wines (the best ones of the year),
exclusively matured in new oak barrels (6 to 9 months). Woody and
very strengthened wine, to be drunk with all winter courses, marinated
meats and games. To be stored for 8 to 10 years. To be drunk after
a maturing of 3 to 5 years, depending on the vintages. Alc. 13.5%.
du Rhône Villages red from a long maceration of the Syrah and Grenache.
Ruby color. Full-bodied and robust. Tannic wine ideal with all red
meats in sauce and cheese. Ready to drink after aging for at least
Ideal from the 5th year Maximum 15 years Garde.
13.5% alc .
LE SECRET DE PAPE ROGER
Secret of Roger Pape is a cuvée of 20 years from the Domaine and 85
years of Papa Jean-Pierre . Coming from a vineyard that was planted
Roger Pape there are more than 60 years, this special wine is made
with 100% Carignan, manually harvested and vinified in carbonic maceration
( picked up on hand and without crushing ) . This type of wine gives
a full-bodied and velvety wine with aromas of red fruit and garrigue
. Tannic , it is a long aging wine that should be enjoyed chambered
. Enjoy with meat in sauce or marinated and strong cheeses.
Vintage elaborated with a hund
with very powerful animal aromas, and aromas
of blackberry and liquorice. To be drunk once brought to room temperature
and after a long maturing (3 to 5 years, depending on the vintages).
Very long storage. Fermentation for a minimum length of 15 days to
1 month. Rise of juice twice per day, in order to extract a maximum
of tannins and fruits (blackberry). Alc. 12.5%.