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The wine storehouse and wine making
Grape harvesting is done with a machine
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The grape comes into the storehouse in 40
hl. buckets.
- It is poored down into a special screening machine ("érafloir")
that will separate the berry from empty cluster of grapes
and any other vegetal remains.
- The outer coat of the berries is slightly split without
"triturating".
- By means of a special grounds pump, the berries are sent
to a vat.
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Cold maceration or steeping
This technic is used to extract the color,
the tannin and the elements that are necessary to make structured,
heavy and colored wines.
3 to 7 days of maceration at 7°C (44.6°F)
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Alcoholic fermentation
Natural yeast will transform sugar in
alcohol and carbon dioxide which will emanate.
Several reassemblies are necessary in
order to:
- homogenize the result
- to fully extract the elements from the berries
- and to oxigenate it so that the yeast develop properly.
Fermentation takes place between 27
and 29°C (between 80.6 and 84.2°F). .
The duration of the maceration in the
vat depends on the wine type: it can take from 9 to 20 days
to obtain a higher tannin rate.
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Draining ("Ecoulage")
The wine is taken out of the vat at
the end of the fermentation process..
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Racking ("Décuvage")
Once the wine is drained, the remaining grape marc is pressed.
A 100hl vat represents 60hl of
wine and 7800kg of marc to be taken out by hand.
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Wine pressing ("Pressoir")
It takes 2 hours to press 60hl/ha.
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Racking ("Soutirage")
4 or 5 rackings are necessary. In this process,
wine and dregs are separate, carbon dioxide dicreases and oxygen
necessary for the evolution increases.
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Bottling
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