In the 14th century, the papacy, which was then in Avignon, chose Châteauneuf-du-Pape as the pope’s summer residence. The 7 successive popes promoted the production of wine and the development of vineyards. The rigor and reliability present in wine produce is a constant element in the history of this vineyard, and it was a basis of some of the legal points awarding A.O.C. status. Châteauneuf-du-Pape was designed as a Local A.O.C. in 1936.

Notes of fresh red and black cherries, strawberry, kirsch, black pepper, black raspberry, spice, and earth. Lush textures that take on silky characteristics with age. Very drinkable. A traditional blend of Cinsault, Grenache, Mouvedre, Syrah.

Traditional in concrete fermentation vats for 15 to 20 days. A portion is fermented in oak casks for added complexity.

The Châteauneuf–du–Pape is traditionally paired with red meats, lamb (especially grilled) as well as with most cheeses.

Relatively deep and very pebbly, the soil is most made up of large polished quartz pebbles mixed with red, sandy clay. This is the driest section of the Côtes du Rhône; the dominant wind is the Mistral and it is sunny about 2,800 hours per year. The pebbles store the heat during the day and give it off at night.
Nowadays, the main varieties used are: Grenache, Cinsault, Mourvèdre, Syrah, Muscardin, Counoise, Clairette and Bourboulenc.