Grenache 35%, Roussane 35%, Clairette 15%, Bourboulenc 15%.
La Font du Loup vines are planted on the northern slope of La Crau vineyard, facing the Mistral and growing on alluvial sand. Freshness, finesse and elegance are the right adjectives to describe this cuvée limited to 5000 bottles.
We are immediately seduced by its floral style, linden and acacia, its aromas of white fruit (apricot, peach, pear), its freshness and minerality.
Ideally paired with chicken, veal blanquette, sea bream, soft ripened cheeses...
Here, on the heights of Châteauneuf-du-Pape, Anne-Charlotte Mélia Bachas comes from a line of talented winegrowers. It must be said that in the middle of the pebbles warmed by the sun of Provence, the Mélia family has felt its roots growing for 4 generations now.
"La Font du Loup" actually means the Fountain of the Wolves. A true marvel of architecture, the castle was built right next to the spring which gives its name to the estate. Legend has it that the wolves of Mont Ventoux, after descending into the plain, came to drink here.
We have always been sensitive to respect Nature. For many years, we have been careful to preserve the vegetation along the edge of the vines, to limit the passage of tractors, to rigorously select all the inputs with the greatest respect for biodiversity. Since 2021 we have been following organic farming methods.
While the Châteauneuf-du-Pape vineyard is one of the most fragmented in France, the 20 hectares of the Font du Loup estate are of one single holding, on a very famous plot called "La Crau".
This geographical configuration brings a beautiful unity to the palette of aromas displayed by the wines of the château. As for their singular delicacy which never ceases to surprise, it is due to a soil composed essentially of sand, where pebbles usually reign supreme.
Vinification takes place either in barrels or in vats, separately for each grape variety. It is at the cost of this finesse of work that we can preserve the typicality of our terroir and our grape varieties.
A minimum aging of 18 months for the red and 6 months for the white is carried out to ensure absolute development of the fruit.