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Château de Beaucastel

The winery is located in the municipality of Courthézon on the southern Rhône. Its origins go back to the 17th century. It is now in its fourth generation and is run by the Perrin family. The brothers Jean-Pierre and Francois Perrin are rigorously committed to organic viticulture. The vineyards cover 119 hectares. Of these 69 hectares, a Châteauneuf-du-Pape is produced according to an old family recipe, which is one of the very best in the appellation along with that of Château Rayas. Two of the secrets are the low yield, with a maximum of 30 hl/ha, and the great age of the vines, over 50 years. After destemming, the mash is heated to 80°C with steam to promote tannin extraction (see also under mash heating)

All 13 authorised varieties are used in the red wine, the proportion of Mourvèdre is relatively high at 30%. The other blend is Grenache Noir (30%), Syrah (10%), Counoise (10%), Cinsaut, Muscardin and Vaccarèse (5% each) and the remaining six varieties (5%). The fermentation takes place in traditional ashlar vats, no filtration, then the wine matures for two years in oak barrels. A white version made from 80% Roussanne and 20% Grenache Blanc is also produced. On 50 hectares, a Côtes du Rhône called "Coudoulet de Beaucastel Rouge" is produced from the Grenache Noir, Mourvèdre, Syrah and Cinsaut varieties, and a "Coudoulet de Beaucastel Blanc" from the Bourboulenc, Marsanne, Viognier and Clairette varieties. The company is a member of the renowned PFV (Primum Familiae Vini) association of family vineyards

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