The Twisted Bottle: 

Invented by Charles Brotte in 1952, the Fiole du Pape carries with her numerous tales. For some, its origin comes from a great fire in Châteauneuf-du-Pape where a house totally destroyed would only keep its cellar and bottles of Châteauneuf-du-pape distorted by the heat… For others, our ancestral technique consists in twisting our bottles in sand, explaining its sandy texture!

Romantic yet untrue! La Fiole was born from a competition of local ceramists. Its theme: “The wild movement of the grenache vine twisted in the strong Provence Mistral wind”. Taking part in this competition, Charles Brotte imagined an attractive shaped bottle as to illustrate the theme. He won this competition and decided to take the opportunity to make a wine nobody else would have thought of. A wine the world would enjoy and he would, 70 years down the wine remains famous.

The Conception:

 Inspired by Champagne where producers make non-vintage wines in order to ensure consistency of style, Charles Brotte came with the idea to apply this process onto his Châteauneuf-du-Pape.  A majority of Grenache gives fruit and sweet spices notes; Syrah freshness and Mourvèdre structure. 30 to 40% of House Reserve Wines (some aged up to 5 years) bring maturity, smoothness and the same typicity every year.

Longevity:  not satisfied with only being pretty, La Fiole is also the only red Cru in France to be made that way. La Fiole is a popular wine, easy to understand and easy to appreciate. It will charm any winelover. La Fiole du Pape is bottled at complete maturity in order for you to be able to enjoy it immediately or keep it.

TASTING NOTES:

Colour – Deep and bright ruby.
Nose – Fruity and spiced. Reminiscent of ripe berries, cherry “eau-de-vie”, warm spices and truffles.
Palate – Elegant and well balanced, fleshy and powerful, with long lasting aromas: fruits (blackcurrant, strawberry jam), soft spices (pepper, clove) …

FOOD AND WINE MATCHING :

Serve at 17 °C.
Enjoy with beef tartare, wild boar, moussaka, wild mushroom risotto, blue cheeses, or with a dessert of chocolate fondant in raspberry coulis, or a spicy apple and blackberry pie.