– The life of the vineyards after the harvest –
Several weeks after the harvest, the vineyard team is still far from resting until the return of spring. At first in the winery, the grapes have benefited from their vatting of winding and regular relief operations to promote their maceration. This phase has enabled the yeast to accomplish their mission by transforming the fermentable sugars into alcohol.
After this first fermentation, the time came to the racking, which ends the period of fermentation. The run off was thus led to the recovery the free run wine or juice that naturally wicks of the tank when opening thereof. This liquid already alcoholized, underwent a second fermentation called malolactic. Therein, the bacteria naturally present in the future wine degrade malic acid, aggressive and relatively unpleasant on the palate, gradually give way to lactic acid, much more soft and supple. Winemaking ends today on this second fermentation after which the wine is drawn off and put into vats or barrels batch before being finally assembled and bottled.
Meanwhile, the size began in the vineyards in order to prepare for the winter while controlling future growth. We wait for that the leaves fall, this can store the starch required for the survival of the vine during the cold season. Size is particularly important and is renewed at different times of the year to promote fruit growth when the vineyard would naturally tend to promote leaf growth.
Finally, no rest either in the offices. Everything must be anticipated and prepared. Trade shows in the next tasting. Philippe Bardet chief of seasoned orchestra moves from one station to another, gives instructions, advises the teams and ensures that no false note may disturb this melody with multiple sounds.