Description 1 of 1

RED WINES The grapes are selected in the vineyard, then destemmed before being put into vats. Three weeks of fermentation and maceration in concrete vats follow, with the use of indigenous yeasts. Temperatures are kept low in order to produce aromatic wines. We do not insist on any massive extraction, but prefer the ‘matiere’ to express itself. (Due to the way we work in the vineyards, the grapes possess enough concentration). The pressed juice and free-run juice are blended together according to the vintage. Châteauneuf-du-Pape wines are aged in concrete vats and barrels for 18 months. Côtes-du-Rhône and Vin de Pays are aged only in concrete vats for 8 to 12 months. WHITE WINES The grapes are selected and pressed very quickly. They are fermented and aged for 8 months in a combination of barrels and stainless steel vats.

– Description from hinaualan

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