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You are here : The vineyard and the wine - The elaboration of the wine
The elaboration of the wine :
The Grape harvests :
The harvest begins generally at the beginning of September, this one lasts approximately 10 days. The grape harvests are exclusively made for the hand. For it we engage about forty persons.
To take out the grape harvest of vineyards, we have carriers with baskets which are going to empty in tubs. We sort out in the tub. Our red and our rosé are converted into wine according to the beaujolaise method, that is in whole clusters.
The troop of vintagers
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The carriers emptying the grape
harvest in tubs
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Reception of the grape harvest in the cellar :
The grape arrives at the cellar in tubs. They are going to be forwarded in the tank in whole clusters, thanks to a carpe take up grape harvest. When the tank is full we make a taking for the analysis before making a first reassembly to distribute the juice accumulated in the bottom of the tank.
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Rassembly :
This operation is very important because it gives some oxygen to yeasts. It consists in taking the juice, to go back up him and to spray the hat (that is the grapes which we see on the top of the tank). This is the juice of the grapes of the bottom of the tank which are crushed by the weight of the others. The reassembly is twice practised a day to the pressing.
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Rassembly of a tank
in fermentation
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Alcoholic fermentation :
During the maceration yeasts transform the sugar into alcohol and develop the aromas. At the same time, the colouring and the tannic elements contained in the skin diffuse in the juice. This maceration can last between 4 and 15 days. This big difference is due to the type of popular wine. Indeed, red wines of guarding ask for a longer maceration to obtain a good structure and a capacity in the ageing. Contrary to the Beaujolais nouveau, for whom it is necessary to keep a maximum of aromas.
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Pressing :
When the contents of the tank almost finished his (alcoholic fermentation, we proceed to the pressing. The «juice of pulls» (juice generated naturally by the destruction of the grape harvest and the explosion of bays during the fermentation) is transferred in another tank. This operation allows it can open the door of the tank and of it gets back grapes with the pump with grape harvests and of it takes up them up to the press.
The pressed can then begin. The first juice which goes out of the press is called «the Paradise ", it is a sweet and little alcoholised juice. The «juice of press» (juice obtained after pressing of the grape) is transferred in the tank or situated the «juice of shooting" to proceed to the assembly of both juices.
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The press
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"Malo-lactic" fermentation :
It is the transformation of the malic acid in lactic acid. In real it is a natural disacidification of the wine
The approval :
The approval is a taking made by an agent of the I.N.A.O in every tank of the domain. It is a passage obliged to obtain the certificate of approval, what allows afterward selling under the label guaranteeing the origin.
The group of bottling |
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The bottling :
It is the only work which is realized by an external company. The bottling is the fact of packaging the wine and of blocking it. |
The labelling :
When the wine is in bottle we proceed to his dressing which consists in putting him the year, the label of the naming and the capsule leave. When it is made we condition package him it in boxes.
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The machine to label |
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