Viinous Media 92
"Hand harvesting is done early in the morning to take advantage of the cooler temperatures, and grapes are sorted to remove any imperfect fruit. The whole grapes are slowly pressed for only premium juice extractions. Fermentation of the Roussanne based juice takes place in 228 liter barrels (1/3 new), and then ages on their lees. Wine from the other grape varietals is made in temperature controlled stainless steel vats and then stored to age on lees. The wine is aged 7 months in a combination (40/60) of French oak barrels and stainless steel vats, with blending taking place shortly before bottling."
Chateau La NertheView all from Chateau La Nerthe
Archives affirm Château La Nerthe's existence as early as 1560, while suggesting an even more distant past dating to the dawn of the region's wine culture in the 12th century, making it one of Châteauneuf's oldest estates and a benchmark producer of the region. Châteauneuf-du-Pape – means "New Castle of the Pope" referring to the time in the 14th century when the pope resided in Avignon, not in Rome. In 1986 the Richard family, involved in wine making and wine distribution since 1892, purchased Château La Nerthe and has undergone a vast rehabilitation both in viticulture and viniculture.