Domaine de Cristia-Châteauneuf du Pape 2019

The grapes are selected in the vineyard and then destemmed before being put into vats. Three weeks of fermentation and maceration in concrete vats follow, with the use of indigenous yeasts. Temperatures are kept low in order to produce aromatic wines. They do not insist on any massive extraction, but prefer the ‘matière’ to express itself. Due to the work in the vineyards, the grapes possess enough concentration. The pressed juice and free-run juice are blended together according to the vintage. Châteauneuf-du-Pape wines are aged in concrete vats and barrels for a minimum of 18 months, while Côtes-du-Rhône and Vin de Pays are aged only in concrete vats for eight to 12 months.  All of their wines are noteworthy for their finesse and elegance.