At Domaine Clef de Saint Thomas, in the heart of the village of Châteauneuf-du-Pape, we have a traditional, human-scale wine cellar tailored precisely to our needs. Small but well designed, it is ideal for making wines that accord with our vision.
Our grapes are harvested entirely by hand, plot by plot (at 4 different lieux dits in the appellation).
Our wines are blends and we act like orchestral conductors to ensure both the tamed power and balance in our cuvées.
As winemakers in Châteauneuf-du-Pape, we are masters in blending our grape varieties. It is this skill that allows us to produce four Domaine Clef de Saint Thomas cuvées.
The grapes are harvested from the beginning to the end of September when they are picked by hand and placed into crates before being vinified in small vats. Our wines are then made and aged with the utmost care.
The cellar is equipped with barriques (225 litres) reserved for the great cuvée La Clef de St Thomas with a long ageing period of about 12 to 14 months. We also have a thermo-regulated stainless steel vat room for vinifying the white Châteauneuf-du-Pape, La Clef de St Thomas and Pierre Troupel.
Finesse, elegance and expression are sought here.
The estate is certified with the “Haute Valeur Environnementale” HVE level 3 environmental label for its wines.
Vinification
- For red wines: The grapes are harvested exclusively by hand and are sorted in the cellar.
Total destemming. The grapes are vinified in traditional temperature-controlled vats. Fermentation at 25°C, 15 to 20 days of maceration in 30 to 50 Hl vats. Aged in oak barrels for 12 to 14 months. We do our own bottling.
- For white wines: Manual harvesting
Total destemming. Fermentation in vats, barriques at 15°C, then aged on fine lees for 4 to 6 months.
