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The local Domain Lauze in Chateauneuf du Pape

Découvrez notre Domaine de Lauze et nos vignes à Châteauneuf du Pape


The vineyards




Les vignes du Domaine de Lauze Les vendanges du Domaine de Lauze à Châteauneuf du Pape La vinification du Domaine de Lauze Châteauneuf du Pape L'élevage du vin du Domaine de Lauze de Châteauneuf du Pape

Our Châteauneuf vineyard is in the northwestern corner of the appellation area, on the way toOrange(in a locality called Les Cabrières).

The soil is clay-limestone with river-rolled pebbles, which store up the heat of the sun and help even, early ripening. As the mistral wind sweeps across the Rhône Valley, it cleanses and cools the vines.

The plots oflandfor our Côtes du Rhône are between Sorgues and Orange.

We make our red Côtes du Rhône using a selection of two grape varieties: Grenache and Syrah. They are “wines for pleasure”.

Our rosé Côtes du Rhône is “a direct press rosé” bringing you elegant, fruity aromas and flavours.

Our red Châteauneuf du Pape is the fruit of selection of two grape varieties: Grenache and Syrah.

Picking is manual, with rigorous sorting.

The grape harvest starts in September after the “harvest bans” have been called. We don’t start until numerous ripeness tests have been carried out; we closely follow grape development through, step by step.

The yield allowed in the appellation decree 35 hectolitres per hectare.

Once picked, the bunches of grapes are placed into small buckets and then emptied into small containers to avoid any premature crushing. Finally, the grapes are brought to the vatroom.

Vinification of our red Châteauneuf du Pape and red Côtes du Rhône:

The grapes are lightly crushed as they are vatted, then they macerate in their own juice. , aromas and flavours from the skins gradually seep into the juice inside the vat.

Maceration length depends on the wine. A cap of solids forms at the top of the juice inside the vat. Alcoholic fermentation, where sugars are converted to alcohol, takes place.

At the end of maceration, we draw off the run-off juice and press the remaining solids for the press juice. These two juices are then immediately recombined.

White wine making excludes maceration.

After light crushing, the grapes are pressed immediately on arrival at the vatroom.

The resulting must is then allowed to ferment for from eight to fifteen days on average.

Malolactic fermentation is blocked because it tends to take away the acidity and a certain freshness in wines, that is essential for whites.

Rosé Côtes-du-Rhône

Ours is a direct press rosé. We choose whether to carry out light crushing then press the grapes several successive times. We collect the first pressings that are the lightest in colour to craft our rosé.

The estate matures the Châteauneuf du Pape wines in tuns.

In January or February, when vinification is over, we transfer the wine to our maturing chais.

The traditional tuns, that have a capacity varying from 30 to 65 hectolitres, bring roundness and suppleness to the wines, thanks to gentle oxygenation.

We mature our wines in our cellars for at least 12 months.

We then bottle as our markets require.