Domain Comte de Lauze

Vinification

The vinification of red Châteauneuf du Pape and red Côtes du Rhône.
After a slight pressing to put in vats, we realize a maceration. Tannins and fragrance spread to the juice inside the vat.

The maceration process takes more or less time according to the vintage. Inside the vat, above the juice, a marc cap forms, formed by solid particles. An alcoholic fermentation is carried out: it is the transformation of sugar into alcohol. We then collect a wine known as “free run juice”.

The marc remaining inside the vat is then pressed so as to recover the “press wine”. The “free run juice” and the “press wine» are assembled straight after.

The vinification of rosé Côtes du Rhône.
The vinification process is quite similar to the one of red wines, with a shorter maceration. After the maceration, the bleeding consists in separating the lightly colored juice from tannins and from anthocyanins, present in the thin layer. The juice is then poured into an other vat for the alcoholic fermentation.
The wine making of white wines excludes the maceration. After pressing, the grape harvest is immediately pressed.
For the alcoholic fermentation, the must is put in fermentation from eight to fifteen days on average.
Malolactique fermentation is blocked because it tends to take away the acidity and a certain freshness in wines, essential for the whites.

The wine making of pinkish Côtes-du-Rhône

It is a rosé by direct pressing. The harvest, after a possible pressing, is pressed several times in a press. We collect the first press, the least colored and least tanique, to elaborate a rosé wine