1959 CHÂTEAU DE BEAUCASTEL 1959

The grapes, picked exclusively by hand,are carefully sorted upon their arrival in the cellar. Only the best grapes are vinified. After destemming, the grapes are fermented in temperature controlled vats for 15 days. All grape varieties are vinified separately, each having its own character, aromas, and originality: Grenache and Cinsault give warmth, color and sweetness Mourvedre, Syrah, Muscardin and Vaccarese: strength, durability, color and a very frank taste Counoise, Picpoul: vinosity, freshness, and their particular aroma bouquetsOnce the fermentation is complete, each wine is tasted each variety in order with the goal of forming a single batch. It is painstaking work because the Perrin family, following the percentages of each grape variety, different each year, determines the quality, originality and uniqueness of each vintage. This mariage is the culmination of months of effort, care, amorous attention at each moment. It is an expression of terroir in a given year. The wine is then put into oak barrels where it will age for a year. Only racking will disrupt its rest. It matures, it evolves until we "feel" the best time to bottle it.