Domaine Duclaux Marc Brun (hors d'âge) de Châteauneuf du Pape

These alcohols are obtained by distillation of the grapes marcs from the Domaine Duclaux harvest. The distillation is carried out using a traditional three-vessel still at around 63-67°C. The brandy thus obtained is then reduced to 55° then 42° before bottling. Evaporation and topping gradually contributes to lowering the alcohol content. Bottling is carried out when the alcoholic degree reaches 42°C.