The appellation area is located on the left bank of the Rhône, between Orange and Avignon. Three types of terroir come into the production of this wine: the terroir of the plateau of Mont-Redon composed of large rolled pebbles. Then the Urgonian calcareous terroir present in the form of angular white rocks. Finally, the sandy soil of the “Mont-Redon”. Only the very best of these three terroirs comes into this wine’s blend ensuring the complexity and consistency of Mont-Redon’s style.

WINEMAKING & MATURING

Grapes are harvested at perfect maturity following validation through tasting of the berries. Harvest is always manual, allowing for precise sorting of the clusters in the vineyard. This selection is supplemented through the use of optical sorting tables. Cameras perform berry by berry selection, excluding any unwanted parts for a work of great precision.

Following complete de-stemming, extraction is done by punching-down for fifteen to twenty days of skin contact for optimal extraction of tannins and colour. Once the malolactic fermentations are completed in vats, a second selection is performed. The best tanks are kept for maturing done approximately 50% in barrels and 50 % in vats.

After one year of ageing, only the batches which allow for the best possible blend (those with the most depth and harmony) are selected. Bottling is done about 18 months following harvest. Bottled wine rests for at least 4 to 6 months in the cellar before sending to the markets.