55% Grenache blanc, 20% Clairette, 10% Bourboulenc, 10% Roussanne and 5% Picpoul, whole-bunch pressed and cold settled, then cool-fermented in stainless steel at about 15 °C over 3 to 4 weeks, without malolactic conversion. Matured on fine lees for 4 to 8 months depending on vintage.
Mont-Redon has long been regarded as one of the best producers of white Châteauneuf-du-Pape (and are also one the largest) owning some of the best limestone terroir that suits the white varieties so perfectly.
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