Château de Beaucastel, Chateauneuf-du-Pape, Vallée du Rhône, Perrin & Fils, vin, France
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Vinification

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The harvest, which is hand-picked, is carefully sorted at the cellar and only the best grapes are vinified. After total de-stemming, grapes go into fermentation vats where they undergo a traditional vinification.

All the grape varieties are vinified separately, each having its own aromas, character and originality:
- Grenache and Cinsault provide warmth, colour and roundness.
- Mourvedre, Syrah, Muscardin and Vaccarese provide structure, ageing capacity, depth of colour and their classic flavours.
- Counoise, Picpoul provide body, freshness and their own particular bouquet.

Once the fermentation is finished, the wine from each grape variety is carefully tasted and blended. This is painstaking work. Every year the Perrin Family, using variable percentages of each grape variety, have to determine the quality and the specific character of each vintage. This "marriage" is the culmination of months of effort and care from dawn to dusk. The wine has to be the expression of its natural environment in a given year.

The wine is then put into large oak barrels to age for twelve months. Only racking disturbs this rest from time to time. The wine prepares itself, evolving and maturing until the day when we feel that the right moment has come to bottle.

The capacity to benefit from ageing belongs only to wines produced from noble grape varieties, grown in classic regions.

This is the case with the Beaucastel wines, and we look after them with the greatest of care in cellars sheltered from light and kept at a constant temperature (15C/60F).
A young wine from Beaucastel will show aromas of flowers, fruit and cereals... As it ages, the aromas become more subtle, complex and spicy.

Wines from Beaucastel should be ready to drink after about seven years, depending on the vintage.


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