The white Oratoire des Papes will pair perfectly with a monkfish tail with saffron, scallop tartare, grilled lobster or hard cheeses.
Description: The harvest is manual and early to reinforce the expression of the terroir. The pressing is carried out directly on whole harvests in a 30 hL pneumatic press and the moderate settling lasts from 12 to 36 hours at 6°C. The juice is vinified in concrete tulip vats, creating a "vortex phenomenon" allowing the fine lees to remain in suspension to benefit from natural stirring. 80% of the blend is fermented in vats between 15°C and 18°C then aged on total lees without malolactic fermentation. 20% of the blend is fermented in 300L barrels then stirred moderately until the end of December.
For about 6 months, until spring, the aging on total lees takes place in concrete tulip vats (80%) and 300-liter French oak barrels (20%).
The color is an intense yellow with slight green highlights. The nose expresses notes of pear and hawthorn, then develops notes of white flowers as well as a hint of flint. The palate reveals its pure limestone terroir with a mineral and saline framework. On the finish, small bitters give a unique dimension to the tasting.