After rigorous sorting, the grapes to produce Châteauneuf-du-Pape “Cuvée du Baron” Château Fortia were destalked. Fermentation took place in temperature controlled stainless steel and concrete tanks with a long maceration lasting approximately five weeks. Malolactic fermentation of Châteauneuf-du-Pape “Cuvée du Baron” Château Fortia took place in large oak barrels. After racking, the wine was aged for 18 months in French oak casks, followed by further bottle ageing.
Recent Improvements in the vineyard have included the replanting of vines in the correct plots of land to suit the grape variety. The distinct terroir here consists of rounded quartzite stones from the Villafranchian period. These stones absorb heat during the day then radiate it at night, ensuring full grape maturity is reached.
Château Fortia is a symbolic estate in Châteauneuf-du-Pape, both for its location and its roots that are closely linked to that of its appellation. In 1929 due to the efforts of Baron Pierre Leroy, Châteauneuf du Pape became the first appellation with a set of winemaking regulations. Today his descendants still continue the proud family tradition.