The grapes to produce the Châteauneuf-du-Pape Blanc Château de Beaucastel were hand harvested into small crates. At the winery, the fruit was pressed using a pneumatic press with the juices left to settle. The wine was fermented 30% in oak barrels and 70% in stainless steel tanks. Following fermentation, the wine was aged for eight months before blending and bottling. 3
Château de Beaucastel own 110 hectares, with one single plot in the north of the Châteauneuf-du-Pape appellation, where they grow all 13 grape varieties authorised. The white varieties represent only seven hectares of their vineyards, the majority of which are Roussanne. The vines are planted on sand, clay and limestone sub-soils with Galets Roulés top soil, which are traditional to the Southern Rhone. The vines are farmed organically and are on average 50-years-old, resulting in beautifully concentrated wines.
The 16th century Château de Beaucastel was acquired by the Perrin family in the early 1900s. With a global following for their benchmark Châteauneuf du Pape, the wines at this historic property are consistently among the finest in the region.