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The profession of a winemaker is a true adventure, a relentless job that follows the rhythm of seasons and cultivation. From sunrise to sunset, they are in the vineyard, pruning, planting, and tending to the rows of vines.


Under the summer heat and winter frosts, the winemaker braves the uncertainties. They till the soil, carefully nourish it, providing the grapes with a conducive and healthy environment.


Harvest time arrives, the pivotal moment. Grapes are harvested and skillfully sorted. The winemaker ensures the quality of each fruit because it is in the vineyard that the wine is born, captivating and enchanting.


In the cellar, they become the master of the cellar. They vinify, blend, and let the wines age. They taste, adjust, and make decisions to achieve wines that inspire admiration.


The profession of a winemaker is also a profession of passion. It requires patience, a calling, despite the difficulties and the vagaries of climate.


And when the time comes to present the bottles, the winemaker shares their work, their art. They proudly and respectfully introduce their wines.


The profession of a winemaker is a way of life, a deep commitment to the vine and the terroir. It is a pursuit of excellence, a passion for wine, and a desire to pass it on to future generations.



It is a key moment of the year, marking the beginning of grape harvests that will be used to produce our finest vintages. The grape harvests are done by hand to preserve the quality of the grapes and to sort out the most beautiful clusters.



Winemaking is a process that combines tradition and innovation, utilizing modern techniques to preserve the quality of the grapes and the richness of the terroir. 

The fermentation process is controlled in terms of temperature. Traditionally, it takes about 3 to 4 weeks. Once fermentation is complete, the wine is left to settle in tanks before being aged in oak barrels for up to a year for certain cuvées, prior to bottling.

The oak barrels impart subtle vanilla aromas that harmonize perfectly with the fruity and spicy aromas of Châteauneuf-du-Pape wines. The oak barrels also add structure to the wine, providing softer tannins and a richer, velvety texture.

Barriques, fût de chêne, Berthet-Rayne


The bottles are stored in a climate-controlled cellar at a constant temperature of 15 degrees Celsius.

During bottle aging, the wine evolves and develops its aromas and flavors. This is when the specific "bouquet" of aged wine emerges.

Our Châteauneuf-du-Pape wines, sold in emblem-adorned bottles, reach their peak between the third and fifth year and reach full maturity around 7 years. They can be stored for a good ten years.

The Domaine also produces exceptional Côtes-du-Rhône wines that serve as perfect complements to our Châteauneuf-du-Pape offerings.

Bouteille Tradion Rouge, Domaine Berthet-Rayne, Châteauneuf-du-Pape
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