| The wine-making process for white wines White
wines have always been produced at Châteauneuf-du-Pape. Each producer
elaborated a small quantity for private consumption and a few initiates.
The Avignon popes where most likely precursors in this activity. It was
probably the wine used during Mass. The oldest documents in our possession
concern the Châteauneuf white wines brought to the pontifical court. Over
the last forty years, the production of white wines has greatly increased.
The Solitude is no exception to this general rule. In response to our
fine Anglo-Saxon clientele, we produce a significant quantity of white
wine. At this time, the Clairette, the white Grenache, the Bourboulenc and the Roussane varieties are the foundation of our vineyards. The collected grapes are intact, and sorted fresh into small 30 kg crates.
The fruit is then crushed immediately. Respected and handled with care,
the fruit is not subjected to pneumatic presses. Generally speaking alcoholic fermentation begins rapidly. During this transformation, the temperature is kept under 20° centigrade. Once the alcoholic fermentation is complete, the wines are kept sur lie (on their fine sediment) in 52 hl inox vats. After
several months, the wines are bottled. Around Easter, the young wines
are available for sale. A second batch, depending on the vintage, is made into wine and aged six months in oak casks. Our clientele's input will determine the evolution of this procedure. |
| EARL DOMAINES PIERRE LANÇON | |
| Domaine
de la Solitude - BP 21 84231 Châteauneuf-du-Pape Cedex - France Tél. 04 90 83 71 45 Fax 04 90 83 51 34 e-mail: solitude@mnet.fr |