About Châteauneuf-du-Pape Winemaking
Winemaking in the region tends to focus on balancing the high sugar levels in the grape with the tannins and phenols that are common in red Châteauneuf-du-Pape.
Following harvest, the grape clusters are rarely destemmed prior to fermentation. The fermentation temperatures are kept high, with the skins being frequently pumped over and punched down for the benefit of tannin levels and color extraction to achieve the characteristic dark Châteauneuf color.
Beginning in the 1970s, market tendencies to prefer lighter, fruitier wines that can be drunk sooner have prompted some estates to experiment with carbonic maceration.
The AOC requirements limit yields to 368 gallons per acre, which is nearly half the yields allowed in Bordeaux.