LA FERME MONT CHAT PAPE RG VEND 21

Located on a small terrace on the northeast side of the appellation, the rolled pebble floors find their originality in a large proportion of saf-fron where the Grenache will express even more fruit. Grapes hand-har- vested from 80 to 100-year-old vines, mostly destemmed and vats without SO2. Vatting lasts 5 to 8 weeks and is carried out at a temperature of 22-30 C / 71.6-86 F with gentle extractions. The objective is to maintain a fresh ridge from start to finish without losing the finesse of the tannins. After a slow pneumatic pressing, gout wines and presses are assembled ac-cording to the vintages and the 12-month ageing combines both a small proportion of wood (10%) and a traditional ageing in concrete vats (90%).