Who makes it
Fermentation at Domaine Santa Duc uses wild yeasts, and the wines are produced unfiltered. Wild yeasts are naturally present on grapes and in the cellar, while unfiltered bottling leaves the wine without a filtration step before release. The domaine's primary grapes are Grenache, Mourvèdre, Syrah and Cinsault.
Minimal intervention describes the working method in broad terms. The labels cover Côtes du Rhône, Gigondas and Châteauneuf-du-Pape, while the cellar keeps those commitments across the named wines.
Where it grows
Wine geography in the Rhône is written on the appellation line. Santa Duc's wines carry Côtes du Rhône, Gigondas and Châteauneuf-du-Pape, moving from a broad regional designation to more specific southern Rhône appellations.
Côtes du Rhône is a regional appellation, while Gigondas and Châteauneuf-du-Pape have their own geographic boundaries and production rules. Those rules govern which grapes and methods can appear under each name, so the appellation forms part of the wine's legal definition. Les Quatre Terres carries Côtes du Rhône, Aux Lieux Dits carries Gigondas, and Habemus Papam carries Châteauneuf-du-Pape.
What they make
Domaine Santa Duc Les Quatre Terres is a Côtes du Rhône red made from 70% Grenache, 15% Syrah, 10% Mourvèdre, and 5% Carignan and Cinsault. Grenache leads the blend, with Syrah and Mourvèdre in supporting proportions and a smaller portion of Carignan and Cinsault.
Domaine Santa Duc Aux Lieux Dits is a Gigondas red. Domaine Santa Duc Habemus Papam is a Châteauneuf-du-Pape red. Together, the named wines separate the range by appellation, with each bottle carrying a distinct geographic designation.