Respecting terroir Handling the vineyard Winemaking Ageing and maturing The range The showroom
Cellar La Landonne Côte Rotie
 
 Red wines     

Grapes are hand picked when perfectly ripe. They are entirely de-stemmed to avoid the incorporation of overtly harsh or green tannins. Fermentation is traditional, in open concrete tanks, following a period of three days of pre-fermentary maceration at temperatures between 12 and 15°C. Alcoholic fermentation takes place at a controlled temperature of 28 to 30°C. Caps are punched down twice daily during fermentation, then just once a day during vatting, which can last for up to 20 days.
 
 Manual cap-punching produces gentle and gradual extraction that is perfectly adapted to the syrah grape. It can be compared to slow cooking. This is far from high-tech, but it provides the best way of revealing a terroir’s potential. Delas Frères considers that all the poetry of wine is to be found in the vineyard. Following de-vatting and pressing, malolactic fermentation is carried out in oak barrels for all the top wines at Delas.

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 White wines     

The finest white wines are made in a classical fashion. Pneumatic crushing, followed by cold settling for a 24 to 48 hour period, add a touch of elegance to the wines. The must is then poured into barrels where malo-lactic fermentation takes place in new or one year-old barrels.
 
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