The grapes at Delas Brothers Winery are all hand-picked, and the fruits are intact and not easily broken in advance to affect the flavor. In 1996, Dras Brothers Winery underwent renovations and all old stainless steel fermentation barrels were replaced with 85-liter concrete fermentation barrels. The 2,500-liter old oak barrels were also replaced by 600 Burgundy red oak barrels. After the equipment is renovated, the winery can ferment different batches of grapes separately, set the fermentation temperature according to the needs of different varieties, and monitor it in a targeted manner. The winery uses the gravity flow method during the brewing process. After the fruit is broken, it is poured into the fermentation barrel under the action of gravity. The fermentation adopts the traditional fermentation method. The entire fermentation period lasts for more than 20 days. After the fermentation is completed and pressed, the wine liquid will be poured into oak barrels and malolactic fermentation will be carried out in them.

In 2015, Claire Darnaud-McKerrow joined the technical team and worked meticulously with Jacques Grange on technical aspects such as the precise control of oxygen supply (from fermentation to bottling) ; and management’s new direction in single-vineyard wines that will reflect the richness and character of the estate’s AOC. Delas Frères returns to the production of single-vineyard white wine, “Saint Épine” in the beautiful 2014 Saint-Joseph AOC. The motto “Putting people and wine at the heart of the terroir” is perfectly expressed.