Château du Pape Haute Pierre – Red

Designation	CHÂTEAUNEUF-DU-PAPE
Vineyard Size	3,164 hectares (7 815 acres)
Soil type	very stony and of variable depth, the soil consists mainly of la rge quartz stones mixed with red, sandy clay.
Vine varieties	Grenache (90%) and (approximately 10%) Syrah.
Planting density	-
Average vine age	-
Vine growing conditions	-
Pruning method	-
Grape harvesting	-
Vinification	After destemming and crushing, the grapes are put into concrete vats for alcoholic fermentation. This lasts approximately 10 days and is followed by an 8 to 10 days maceration to complete the extraction. After devatting and pressing, malolactic fermentation is carried out in vats.
Maturing	The wine is drawn off under aeration, to enable natural stabilisation of the components to take place. It then goes into 60 hectolitre oak tuns for a period of 8 to 14 months.