In an appellation with a somewhat masculine image, here is a property run by two women, sisters, Catherine and Sophie Armenier, whose family can be traced back to 1344. Their brother, who left to pursue his career in the USA in 1995, managed the current property initially, pioneering biodynamic viticulture from 1991 onwards. Sophie joined him in 1990, and now runs the winery side of the business while Catherine came along in 1995 to manage the vineyard. Following a number of acquisitions, the property now boasts 28 hectares. Sixteen of these are dedicated to Châteauneuf red. The predominantly Grenache vines are between 50 and 100 years old. The domain concentrates on low yields and strives constantly to produce ever more delicate and supple wines.

The traditional wine from Marcoux is produced from comes from 13 different parcels located in various parts of the Châteauneuf-du-Pape appellation area, with an average vine age of 50 years. This diversity of terroirs results in an incredibly well-balanced wine and a complexity that develops over many years of keeping. Grape harvesting is a fairly staggered process, as maturity can vary significantly from one area to another. It is performed by hand, using small boxes, with grapes sorted on the vine.Once in the cellar, the grapes are destemmed and crushed, then cooled for a pre-fermentation maceration, the purpose of which is to accentuate the wine's aromatic potential. During alcoholic fermentation, the temperature is controlled and the wine is pumped over on a daily basis. Maceration lasts from 15 days to 20 days.After malolactic fermentation, the wine is matured for around 18 months in concrete tanks and 350-litre barrels. This wine is distinguished by its elegant, delicate texture on the palate. When young, it will pair well with a guinea fowl (roast or in sauce), a leg (or a square) of pink lamb, or a pasta dish with porcini mushrooms. After keeping, it will be equally at home with tasty meats in sauce, or game birds.