Red

The best red wines of Châteauneuf-du-Pape and the region are just a click away in our online store!

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Our selection of red wines

Le Nez des Papes has selected for you the best red wines of the Rhône Valley. Discover our selections of Châteauneuf du Pape, Gigondas, Vacqueyras, Lirac, St Joseph, Rasteau and many others.

Different styles of wines to accompany different occasions, different dishes but always to please yourself! Do you prefer red wines with fresh fruit scents, or spicy ones with peppery or licorice notes? Wines with a tannic and powerful structure? Are you looking for a bottle to be drunk young or a red with silky tannins and a patina where the tertiary aromas are starting to be released? A velvety mouthfeel, scents of garrigue, a mentholated finish?

By domain or by vintage you will find the wonders you desire. Do not hesitate to contact us if you have any questions about your online purchases. We will be happy to help you!

Vinifying red wines

  • Destemming (separating grapes from the stalk) make the grapes bursts and release the juice. However, not all winemakers do this. It depends on the style of wine they want to make.
  • Vatting: The juice is put in a vat with the skins and pips of the grapes The maceration process starts and the tannins and color (present in the seeds and skin) pass into the juice.
  • Pigeage and remontage: The solid parts of the grape berries constitute a "cap of marc". The pigeage consists in pushing this cap of marc into the juice. Pumping over is a process of pumping the must (the juice) to water the cap of marc from the top. It is the extraction of the color and the tannins.
  • Alcoholic fermentation: The sugars in the juice are transformed into alcohol by the fermenting yeasts. The juice becomes wine.
  • Running off and devatting: The wine is run off by gravity into another tank or barrel. This is the free run wine. The marc is recovered to be pressed.
  • Pressing: the marc is recovered and pressed. This is the press wine.
  • Blending: The free-run wine and the press wine are blended (before or after maturing). The lees (the heaviest particles) fall naturally to the bottom of the tank. The clear wine is put in barrels and the lees are disposed of the lees (deposit at the bottom of the tank). The wine is fragile, so we can add sulfur to protect it.
  • Aging: The wine is kept in barrels or tanks for several months. It is at this time that its aromatic richness and structure evolve.
  • Racking : The wine is racked into the tank.
  • Fining - Filtration : The particles in suspension are carried to the bottom and then filtered in order to clarify the wine.
  • Bottling : The wine is bottled by a filler (connected to the tank) then corked by a corking machine. All that remains now is to taste it...

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