Delas Chateauneuf Du Pape Red Blend 2019

The vineyards are planted on alluvial reddish clay that lies on terraced slopes of sun-scorched rounded quartz stones.

After destemming and crushing, the grapes are put into concrete vats for alcoholic fermentation. This lasts approximately 10 days and is followed by an 8 to 10 days maceration to complete the extraction. After devatting and pressing, malolactic fermentation is carried out in vats.

The wine is drawn off under aeration, to enable natural stabilisation of the components to take place. It then goes into 60 hectolitre oak tuns for a period of 8 to 14 months.