Vignobles Mayard Clos du Calvaire Chateauneuf-du-Pape

Grape varieties: 70% Grenache, 20% Syrah, 10% Cinsault.

Vinification: The grape maturity of each parcels is followed scrupulously. Our young vines are often
ripe earlier. The harvest is hand picked, with a severe selection in the vines. The grapes are destemmed entirely and gently pressed, all is done by gravity. Fermentation is
traditional, vatting is between 15 to 18 days, the extraction of the fruit is controlled by temperature, kept at around 25° C. We use a pneumatic press to be as gentle as possible
with the berries.

Ageing: Aged in cement tanks between 12 and 18 months according to the vintage. Bottling is carried out the 2nd spring following the harvest.