Producer >
Dating back as far as 1874, this important domaine today covers 40 hectares of vineyard across 45 separate parcels. The diversity of soils and different ripening times allow Alexandre Favier, the current generation of the family to run the domaine, to co-ferment many of the grape varieties, in the time honoured Châteauneuf-du-Pape tradition. Harvest takes place by hand and the red wines are fermented for between 20-25 days in tank, whole bunch, before being aged in tank, concrete eggs, barrels and foudres. The white is fermented 70% in tank and 30% in Burgundy barrels.
Viticulture >
The estate covers 40 hectares of vineyard across 45 separate parcels. For this red, the grapes come from three separate types of soil. The vineyards of Tresquoy and Cabrières are limestone/clay with quartz stones on the surface, Bois Dauphins where the soil is sandy and Palestor, la Roquette, Pied
Winemaking >
"Fermentation: Double sorting (in the vines and in the
cellar); 21 to 24 days of maceration with punch down
and pumping over
Aging : 70% Stainless 30% various oak containers for 15
to 18 months"
Grenache, Mourvèdre, Syrah
16
FRANCE
6
Cork
Domaine Chante Cigale
Organic Conversion
Vegan
Vegetarian 
Fact Sheet