Hand picked grapes are collected in baskets prior to sorting, pneumatic pressing and clarification of the must, fermentation partially in oak barrels and partially in steel tanks. For eight months in barrels and steel tanks, before blending and bottling, without cold stabilisation.
In 1549, "Noble Pierre de Beaucastel" bought "a barn with its land
holdings, containing 25 saumées at Coudoulet". More than
four centuries later, this remarkable domaine, known today as
Château de Beaucastel, is producing what most people
acknowledge to be the finest wines of Châteauneuf-du-Pape.
In 1903, a young chemical engineer and mathematics professor
named Pierre Perrin, together with his father-in-law,
began to restore the domaine following the ravages of
phylloxera. His son, Jacques Perrin, took over the domaine
in 1953 and introduced many... View More