Delas Frères Châteauneuf du Pape Haute Pierre 750mLAfter harvest, the grapes are crushed, destemmed and fermented in open cement tanks for ten days. Maceration lasts eight to ten days to obtain a high extraction of flavors and carbolic acid. After de-vatting and pressing, malolactic fermentation takes place in vats. The wine is drawn off under aeration, to enable natural stabilization to take place. It then goes into 60 hectoliter oak tuns for a period of 8 to 14 months.
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Delas Frères Châteauneuf du Pape Haute Pierre 750mLAfter harvest, the grapes are crushed, destemmed and fermented in open cement tanks for ten days. Maceration lasts eight to ten days to obtain a high extraction of flavors and carbolic acid. After de-vatting and pressing, malolactic fermentation takes place in vats. The wine is drawn off under aeration, to enable natural stabilization to take place. It then goes into 60 hectoliter oak tuns for a period of 8 to 14 months.
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