Terroir: Monopoly of 1.8 hectares in the commune of Chateauneuf-du-Pape. The soils of Clos St Patrice are just as unique as the wine they produce: the dark brown sandy soils that cover most of the Clos give way to a yellow sandy type of soil that covers the rocky substrate, partly covered with rolled pebbles.

Vinification and ageing:
Whole crop supply for up to 80%. Pre-fermentation maceration and alcoholic fermentation are done in concrete tanks exclusively. Light pumping-over and infusion of grape residues for close to five weeks. Ageing in concrete vats for 14 months. Wines are bottled during the spring and stored in the cellar for a full year for sale.

An extraordinary crunchiness. The garrigue, bay leaf and thyme bring this domain back to life in a superbly artistic way. A bottle with unforgettable flavours.