The fruit to produce the Châteauneuf-du-Pape “Closerie de Vaudieu” Château de Vaudieu was hand picked, sorted, destemmed and crushed before fermentation at 25°C in temperature-controlled stainless steel tanks. Fermentation lasted approximately 30 days, with regular pump-overs made daily.
Situated north-east of the town, the vineyards surround those of Château Rayas. Spread over 70 hectares the soils vary greatly, from sand to quartz (galets) and clay/limestone outcrops. This diversity of soil and exposure adds complexity to the blend, with the fruit from the sandier soils lending aromatic elegance and that from the galets giving power and intensity. As well as the main varietals, the `Closerie de Vaudieu` also contains five grapes indigenous to the Rhône Valley, including Counoise, Vaccarèse, Muscardin, Terret noir and Picpoul noir. The vines are over 65 years in age and the fruit gains incredible levels of concentration as a result.