In the cellar
The harvest
Obviously this period is fundamental to the winemaking process and requires that we really apply ourselves.
Harvest date is dictated by the maturity of the grape, but how do we know when the grape is ripe ?
We observe the vineyard, if course, and test the maturity of grapes (potential alcohol, acidity), then taste the berries as additional confirmation.
This provides a qualitative sensory dimension to the process. The correlation between the sensory profile of the grapes and the sensory profile of the wines make from these grapes is verified frequently.
We really believe that tasting the berries is an excellent way to determine to improve the techniques and the qualitative analysis.
When bringing the grapes in, we rely on some simple ideas that have proved to be of a major importance.
The pressing
That step is adapted to the harvest. In addition, we are fortunate to have the latest model Willmes pneumatic press which assures a pressing of great quality.
Also, the pumping of the must is done with a Francesca pump which assures a total respect for the juice and prevents oxidization.
The Alcoholic Fermentation and the Malo-Lactic Fermentation
The transformation of sugar to alcohol requires that the temperature be raised and strictly monitored. We have found that to conserve the best aromas, a temperature of 22 degrees is usually optimum.
The malo-lactic fermentation follows. This is when beneficial bacteria transform malic acid into lactic acid. This fermentation is characterized by a reduction of acidity and it permits the wine to stabilize and soften.
The racking
When the malo-lactic fermentation is finished, it is then possible to rack the wine. This is something we never do! The precision of of our work when harvesting the grapes and the fastidious way we clean as well as the quality of our lees, allow us to leave our wines be as long as necessary to endow them with as much richness as possible.
Weekly tastings allow us to measure the evolution of the wines and to best decide on the most opportune moment for racking. The first racking permits the removal of the lees and wakes aromas. In effect, if air is enemy number one during the harvest, it because the number one ally during the racking.
This is why we do not hesitate to rack our wines at least 3 times to attain all that they are capable of showing : finesse, elegance, freshness.
Then comes the bottling followed by the labeling that meets your specific needs.
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