The grapes are picked the last week of the harvest. The best ones are kept for the Châteauneuf-du-Pape. A second sorting is done on the spot in the steel harvesting-bin. It will be the excellent wine for meat and spicy sauce, or again a cheese plateau, without forgetting to include the Banon. For a more festive recipe, we propose you a Parmentier of duck with ceps covered by a pumpkin puree grated with Parmesan, to enrich your plate you can add fried chestnuts grilled with honey. These different flavours will allow to balance the beautiful bouquet of this Vieilles Vignes.