Some of the Grenache, Syrah – and occasionally Mourvèdre – grapes are handpicked so that the bunches can be macerated whole. After a long maceration period, alcoholic fermentation takes place before the grapes are pressed.
The remaining Syrah, Grenache and Mourvèdre grapes are fermented in tanks under monitored temperatures before undergoing a lengthy maceration period that lasts 2 to 3 weeks. When the grapes are pressed, only the free-run and first press juices are used. Malolactic fermentation takes place in tanks and then wine is transferred to barrels in February where it is allowed to age at length. Some of the Grenache is aged in tanks so as to preserve a maximum of fruit. Catherine Delaunay then selects the finest barrels of wine to go into the composition of her blend, which is then allowed to rest for another few weeks after being bottled.MoreLess