Soil preparation
The art of working the soil has been passed down to us over several generations. The diversity of the terroir, which is the source of our appellation’s richness, is evident at Domaine Pierre Usseglio (limestone, rounded pebbles, sand, sandstone, and clay soils). Our plots are spread across the entire Châteauneuf-du-Pape appellation area. As such, we listen to the soil and work our vineyard manually with respect throughout the seasons. We let nature express itself freely. It is thanks to this diversity of terroir that we are able to offer you complex, silky, and balanced wines.
Châteauneuf du Pape: expressing the different terroirs
Winemaking
Our secret lies in carefully selecting individual plots and harvesting the grapes by hand at optimal ripeness. We place great importance on selective sorting, both in the vineyards and upon arrival at the winery. Domaine Pierre Usseglio respects traditional winemaking methods: For red wine, the grapes are destemmed or not, depending on the ripeness of the stems, and then very lightly crushed before macerating in concrete vats for 25 to 40 days. Fermentation temperatures range from 25° to 28°. We carry out several operations during this period, such as pumping over, racking, and even stirring. These operations allow for the gentle extraction of aromatic components to ensure good concentration and intense colors. For white wine, the grapes are harvested in the morning dew to preserve the freshness of the fruit, then pressed and placed in stainless steel vats or barrels for fermentation at temperatures between 15° and 20°C. The lees are stirred once a week during alcoholic fermentation. Malolactic fermentation is blocked to preserve the wine’s freshness and intensity.
Breeding
This stage is essential in the production of our wines. It is a guarantee of quality, necessary for wines suitable for aging such as Châteauneuf du Pape. The aging of our wines varies according to their type and, above all, their organoleptic properties. This process also changes the pigmentation of the wines. Our red wines are aged in different containers (casks, barrels, demi-muids, muid ‘oc, truncated wooden vats, and concrete vats) for periods ranging from 12 to 18 months. A selection is made in partnership with our various coopers regarding the choice of wood and the intensity of the toasting of the barrels, which is very important for the aromatic palette sought by Domaine Pierre Usseglio. The volume of wines aged in wood represents 50% of Domaine Pierre Usseglio’s production. For white wines, 20% of production is aged in barrels for a period of 6 to 9 months.
Sharing
Our passion for producing wine does not come exclusively from our ancestors, but also from our epicurean side and our sense of sharing.
A bottle contains good wine. But with Châteauneuf du Pape, there is also something from the past, something that lies dormant, resting, improving. When you uncork it, a ray of sunshine is reborn, and of course this is accompanied by a little emotion, friendship, and love.
