Vignes, vendanges, vinification et élevage de vins dans le Vaucluse, venez découvrir le terroir du Domaine Comte de Lauze à Châteauneuf-du-Pape !
OUR TERROIR
Wine producer in CHÂTEAUNEUF-DU-PAPE
Vines, harvesting, vinification and maturing of wines in the Vaucluse, come and discover the terroir of the Domaine Comte de Lauze in Châteauneuf-du-Pape!
The vines
In Châteauneuf-du-Pape in Vaucluse
Our Châteauneuvois vineyard is perfectly situated to the north-west of the appellation area, on the road to Orange (lieu-dit Cabrières).
The soil is clay-limestone with rounded pebbles, a source of warmth and precocity.
The Mistral wind that sweeps through the Rhône Valley cleans and refreshes the vines.
The Côtes du Rhône plots are located in Sorgues and Orange.
Red and rosé Côtes-du-Rhône are produced from a selection of two grape varieties: Grenache and Syrah.
These are "wines for pleasure".
Harvest
Our Châteauneuf-du-Pape red wine is made from a selection of two grape varieties: Grenache and Syrah. The grapes are harvested by hand and rigorously sorted, starting in September after the official harvest.
Our harvests are carried out after numerous analyses, as the ripening process is followed step by step. The authorised yield is 35 hectolitres per hectare. The grapes are picked into buckets and then emptied into retorts, so as not to crush the fruit. It is then brought to the estate.
For our Côtes du Rhône, we also pick by hand. Our red Côtes du Rhône are made with Grenache and Syrah; and our white Côtes du Rhône with Viognier, Roussanne and Grenache Blanc.
Yields are authorised up to 51 hL.
Wine-making
We invite you to discover the different stages in the vinification of Châteauneuf-du-Pape and Côtes-du-Rhône red wines.
After a light crushing to put the wine in the vat, we carry out a maceration. The tannins and aromas diffuse into the juice inside the vat. The maceration period varies according to the wine.
A cap of marc, made up of solid particles, forms on top of the juice in the vat. Alcoholic fermentation takes place. This is the transformation of sugars into alcohol. We recover a first wine called free-run wine. The marc remaining in the vat is then pressed to obtain the press wine.
The free-run wine is blended with the press wine immediately.
We also invite you to discover the different stages in the vinification of Châteauneuf-du-Pape and Côtes-du-Rhône white wines.
The vinification of white wines excludes maceration. After crushing, the grapes are immediately pressed. For alcoholic fermentation, the must is left to ferment for an average of eight to fifteen days.
Malolactic fermentation is blocked, as it tends to remove acidity and therefore a certain freshness from the wines, which is essential for them.
The Domaine grows its Châteauneuf-du-Pape in foudres, demi-muids and barrels.
In Châteauneuf-du-Pape in Vaucluse
The traditional tuns, with capacities ranging from 30 hl to 42 hl, bring roundness and suppleness to the wines thanks to controlled oxygenation.
The wine is matured in our cellar for a minimum of 12 months.
The wine is then bottled according to the market.
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