Château Capitoul


AOP La Clape

Grape varieties

Grenache Noir, Carignan, Syrah

Barrel ageing



Fruity, Mineral


Mechanical harvest with destemming and double selective sorting carried out at the plot and at the reception. The vinification is carried out for 15 days on pomace, with manual punching down and thermo-regulated must, between 22 and 24 °C. Aging in concrete vats for 12 months.

Food & Wine Pairings

The colour is a deep red with ruby tints. A distinguished and powerful nose where black fruits and spices are mixed. Its lively and fresh taste develops an elegant and complex structure. The silky tannins slowly blend with notes of roasting, black cherry, black olive and cedar.

Food and wine pairing: beef tournedos with morels, vegetable tian, Provençal style, tagliatelle pesto and pine nuts, Reblochon, Saint Nectaire.

Tips from the sommelier

Serving temperature



6 years

AOP La Clape

The La Clape hill range has a dry, harsh climate. Sunshine and wind form a generous couple with the exposed rocks either bathed in their warmth or buffeted by their force. La Clape is one of France’s sunniest spots, with up to 3,000 hours of sunshine a year. This is no accident – in the sky above, thirteen different winds cross paths. The Tramontane, Cers, Ponant, Spanish wind, Lebech and Gregaou, to name a few, take it in turns to drive away the clouds that may otherwise form a shroud over the beautiful peninsula. Occasionally, a southern storm rises and outsmarts La Clape’s windy allies. And when it does, the spectacle is as magnificent as it is rare.

Here, the soil series alternate: the land is home to a mantle of flat stones with sharp edges; red earth with oxidised iron; grey or yellow marl; and red or green sandstone for instance. La Clape offers a merry-go-round of soil types uniquely suited to the needs of each grape variety. The stones toughen up the vines and allow them to fully express their potential.