Château Mont-Redon Châteauneuf-du-Pape 2001

All grapes are de-stemmed and sorted at the cellar using Visionic sorting system removing any unripe or sun-burnt grapes as well as any plant matter - only perfectly ripe and healthy sized grapes allowed to go to the crusher. This level of extreme precision helps to maintain the very precise approach to all wine-making which is aimed at retaining maximum freshness and aromatic potential. White varieties are vinified separately before blending and aged in stainless steel tanks on fine lees for 5 months, no malolactic. Red varieties are co-fermented wherever possible before fermentation in stainless steel and then half of the Chateauneuf red and one third of the Lirac are barrel aged (20% new) for about 12 months before blending back into tank before bottling.