|Composition of the land
||Very stony and of variable depth, the soil consists mainly of large quartz stones mixed with red, sandy clay.
||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.
||Ideal with the traditional French and "Provençale" cuisine-stews, stuffed and fine meats.
||Price Delas Freres Chateauneuf du Pape Haute Pierre Rouge 2017 € 41.92