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Technique
Viticulture
A historic cuvée created in 1923 by Marie Louise and Alphonse Mayard, the second generation of winemakers in the family at Châteauneuf-du-Pape and founders of Clos du Calvaire. This iconic wine from the Châteauneuf-du-Pape estate is made from vines planted across the appellation’s various terroirs: rounded pebbles, limestone, red sandstone and sand.
Oenology
Hand-harvested into 20 kg crates, hand-sorted in the vineyard and at the winery, transferred to vats by gravity, partially destemmed and fully crushed. Co-fermentation depending on ripeness, maceration for between 20 and 25 days in concrete vats at controlled temperatures, gentle extraction through racking and pumping over. Indigenous yeasts and lactic bacteria only. Aged for 12 months in steel vats and large casks on lees.
Suggestions for accompaniment
Candied ratatouille and creamy polenta - Lamb tagine with prunes and mild spices - Provençal stew with black olives.
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