Isabel Ferrando
425, Chemin de Saint Prefert,
84230 Chateauneuf du Pape
Tel. +33 490 837 503
Direct sale: Only by appointment - maybe
if you are lucky.
Mail: contact@st-prefert.com
Web: https://www.st-prefert.com/
In the 1920's a pharmacist from
Avignon Fernand Serre purchased some vineyards to the south of Chateauneuf du Pape in
the area where a lieu-dit Les Serres was named like himself. The wines in the
1990-ties from Domaine des Perges as they were named then, were very pour.
In 2002 Isabel Ferrando, formerly a banker, purchased the domain covering 13.2
ha of Chateauneuf du Pape.
The vines were very old, some of them more than 100
years.
But some plots at the estate had to be replanted or at least taken more
care of.
Surpricing shortly after the purchase the wines shifted totally character
and since 2003-04 they were recognized by the experts and the customers.
Since
2013 the vineyards have been certified agriculture biologique.
Isabel Ferrando at Les Printemps 2019
Wines according to website February 2021
Chateauneuf du Pape Classic
85% Grenache, 5% Cinsault, 5% Syrah, 5% Mourvèdre.
Matured in concrete for 15 months.
Chateauneuf du Pape Reserve Auguste Favier
2016: 80% Grenache, 20% Cinsault.
Aged for 14 months in 4-years-old
demi-muids.
Chateauneuf du Pape Collection Charles Giraud
2016: 60% Grenache (80-years-old), 40% Mourvedre (60-years old) From Les Serres and
Cristia. No
de- stemming. Aged for 14 months in 4-years-old
demi-muids.
Chateauneuf du Pape Colombis
100% Grenache. 80-years Christia. No de-stemming Fermented and aged in wooden
tank for 18 months
Chateauneuf du Pape F 601 Isabel
Ferrando
2018: 100% Cinsault planted in 1928. F 601 is the tecnical name for the
parcel. (800 bottles; the Danish importer says)
Chateauneuf du Pape Blanc Tradition
2016: 60% Clairette, 20% Roussanne.
Aged for 6 months in demi-muids.
Chateauneuf du Pape Blanc Cuvée Spéciale
Veille Clairette
2016: 100% Clairette Rose or Blanc. 80-100-years-old vines.15 hl/ha. Fermentation and ageing in demi-muids.
Cotes du Rhone Beatus Ille
2016: 85% Grenache,15% Cinsault. 6 months in concrete.
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