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We practice a well-reasoned “fight” ( a curative treatment, and also slightly preventive): manual clearing of weeds ( plowing, plough), “vendange en vert” or green harvest ( namely cutting off grape-bunches and leave only 7 or 8 per vine stock, in order for them to reach full maturity and to improve their quality). |
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The vinification of Red Wines is traditional and it’s performed with great care. |
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The Red Wines’ winemaking involves the following phases: |
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Hand Grape-Harvesting, with manual sorting on the spot |
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Complete destemming |
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Vatting : pulp= flavor, grape seeds= tannin, and grape skin= color; |
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Maceration ( between 12 and 16 days): extraction of flavors, color, and tannin |
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Punching down the cap and Pumping it over: to homogenize and aerate the must |
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Alcoholic fermentation : the sugar contents turn into alcohol (carried out by yeasts). |
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Devatting : pumping the grape juice |
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Storing wine in barrels or in vats: it depends on the wine type, the year, and the wine appellation. |
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Filtration |
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Bottling, bottle-washing, labeling, commercialization |
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Bourgogne Aligoté, Saint Romain, Meursault... The traditional winemaking of our white wines is carried out with great care. |
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The White Wines’ vinification involves the following phases: |
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Hand Grape-Harvesting |
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Pressing of entire harvest |
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Vatting : Racking must or settling |
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Storage in barrels or into vats : depending on the type, the year, and the wine we want to obtain; |
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Blending |
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Tartaric wine stabilization : by cooling procedures |
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Filtration |
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Bottling, bottle-washing, labeling, commercialization |
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