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Pumping in a vat.
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For
red Wine.
The vinification follows strict careful selection of the best grapes, with a
long, slow fermentation over tree or four weeks. The wines are then matured in
vats and oak barrels for a minimum of 20 months before bottling at the Domaine.
Only some 250 hectoliters per year are finally selected for the Domaine Duclaux
label in Châteauneuf-du-Pape and commencing with the 1995 vintage.
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For white Wine.
It results of a blend of 60% Clairette and 40% Grenache blanc. Direct press
of entire grapes in a pneumatic press. Fermentation at 20°C, maturing in
barrels of the Clairette on lees with stiring of the lees.
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