Châteauneuf-du-Pape

Grenache noir & Syrah (blend of the best vintages)

Region: Southern Rhône

ESTATE HISTORY 

The Legend of the Vial dates back to 1952 during a meeting between a Châteauneuf-du-Pape winemaker and a renowned glass artist from the region.
Together they imagined a bottle with curved shapes, reminiscent of the vines of old Grenache vines bent by the Mistral wind.
Much more than a simple bottle, it becomes the ideal bottle for a great Châteauneuf du Pape wine.
The Fiole du Pape is the best selling Châteauneuf-du-Pape in the world.

TERROIR

The Vignobles de la Fiole du Pape extend over more than 120 hectares. The diversity of the soils gives each Fiole its own character and authenticity.
The sands provide finesse and aromas of fresh fruits located at altitudes of 80 m
The limestones, which are found at about 140 m high, offer minerality and freshness
The safres bring roundness, material, and an aroma of black fruits
The rolled pebbles, at low altitude, on clays and sands bring breadth, length and structure.

VITICULTURE

Certified organic since 2020

WINEMAKING 

Hand-harvested with berry selection, de-stemming and crushing before being put into vats. Each variety is vinified separately. A 20 day maceration period, alcoholic and malolactic fermentation in concrete vats. Blending of dry wines and traditional maturation in traditional 100 year old oak vats, for 1 to 5 years. A rigorous selection takes place before final blending of reserve wines of different vintages to obtain a Châteauneuf-du-Pape of consistent style and maturity. Bottling takes place only once these high standards have been reached.

TASTING & FOOD PAIRINGS

Ripe black fruits with stewed notes are balanced by the freshness of red fruits.
The art of blending from Brotte is fully expressed in the Fiole du Pape through Grenache Noir and Syrah offer finesse and aromatic intensity.

Pairs well with beef tartare and its small vegetables, wild boar in sauce, roasted lamb, moussaka, blue cheese platter, chocolate fondant and cherry coulis.

Best served at 17°C.