The introduction of oenological equipment tailored to the vinification and ageing requirements of selected wines has also contributed to the revival of Delas.

In the vinification cellars, the old stainless steel vats have been replaced by small 85 hl concrete vats. These containers ensure that the batches of grapes can be separated, terroir by terroir, and enable a more effective temperature control. All of the work is now carried out using a gravity system. As the fruit is emptied into the vats by gravity, the grape berries are not subjected to pumping or any rough handling. The vats are fitted with hatches that enable the punching down of the cap to be carried out by hand in order to air the wine from the top. The vinification process can therefore be likened to a great Chef preparing his dishes on the stove.

The ageing cellars have been completely renovated since 1996. The 2,500 hl of old casks have been replaced by 600 Burgundy barrels from world-famous coopers such as François Frères, Seguin Moreau and Damy. It is essential to have a relationship of trust with the cooper supplying the barrel because, although the wine benefits from the time it spends ageing in barrel, its organoleptic characteristics must not be overpowered by the oak. The barrel should allow the fruit of the terroir to express its unique personality.

On the steeply sloping hillside vineyards, where man must be the "mason” of his own vines, the dry stone retaining walls have been painstakingly rebuilt in order to preserve the countryside heritage.  2015 proudly marks the completion of the reconstruction of these low walls which are so symbolic of the Hermitage hill.