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A classic nose full of black olives, herbs, shoe leather and blackberry. The grapes are harvested by hand and undergo a rigorous selection process. They are completely destemed and chilled to 17°C before there is a pre-fermentation maceration. The fermentation is carried out in stainless steel tanks and is temperature controlled. The vinification is carried out with two grape varieties at the same time. 80% to 100% of the harvest is trodden by 'auto treaders'. Luc Perrin says 'My Châteauneuf can be served with different dishes, but you might try it with an exotic and spicy dish (chicken curry) or in a less traditional way, with a monkfish stew.'
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