Cellar In Châteauneuf-du-Pape during the harvest. |
Vinification for red wines.
The wines of Domaines du Vieux Lazaret are vinified in the best, traditional
methods in the cellars in the heart of Châteauneuf-du-Pape,
where there is a cellar capacity of more than 13 000 hectoliters. The grapes
ferment for 15-18 days at a temperature controlled between 28 and 30°C.
Depending on the grapes varieties the malolactic fermentation is lead at the end
of first fermentation.
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Vinification for white wines.
After pressing, the grapes ferment at a
lower 20°C for 4 months on their lees to maximize flavor. We never undergo
malolactic fermentation in order to preserve a good level of acidity to the wine.
The Roussanne grapes are vinified and aged in oak before being blended to the
other grapes.
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