Français English
Vers l'accueil
Follow us on
 #CONTTITRE

 #CONTTITRE
HARVEST : Manual grape-harvest
 #CONTTITRE
DESTEMMING : Reception into a hopper
 #CONTTITRE
DESTEMMING : The destalking is the action of separating the berries from the stem (vegetal waste) which may give to the wine herby aromas (unpleasant bitterness). The process is made with a tool named destemmer.
 #CONTTITRE
CRUSHING : The crushing consists in bursting the grape berries to release the juice. Regarding the red wines, the marc and must reincorporation enables a better extraction of the colour and tannins. It can be done by different ways.
 #CONTTITRE

 #CONTTITRE
BLEEDING : The bleeding (or releiving) process is the recuperation of the fermentating must, accumulated at the bottom of the vat, as a whole, and decanting it into a second vat. Then, this must is poured back on the compact cap of the marc and drained to the bottom of the first maceration vat.
 #CONTTITRE
PUMPING-OVER : The pumping-over consists in collecting the fermentating must, stocked at the bottom of the vat, to pour it back on the cap of marc floating at the surface of this same vat.
 #CONTTITRE
PUNCHING THE CAP : It is a manual operation specific to the redwines vinification. It consists in punching the cap of marc into the fermentating juice while breaking it up, in order to further the diffusion of the phenolic compounds and the aromas.
 #CONTTITRE

 #CONTTITRE

 #CONTTITRE
ALCOHOLIC FERMENTATION : The traditional maceration is only practised with red wines. It is done by putting the grapes into vats (vatting) for the alcoholic fermentation. This one lets the yeasts turn progressively the sugars into alcohol. The fermentation is made in vat, usually stainless steel or concrete covered by resin vats, and lasts from 15 to 45 days.
 #CONTTITRE

 #CONTTITRE

 #CONTTITRE
The fermentation produces an important CO2 emission and a rising of temperature which may be noxious to the yeasts.
 #CONTTITRE
RUNNING OFF : The running off of the wine is the extraction of the free run wine (fine wine) from the vat by separating it from the cap of marc.
 #CONTTITRE
DEVATTING : The devatting is the action of taking the wine off by running off after fermentation, then removing manually the marc from the vat to press it. This operation end the vatting and maceration for the red wines vinification.
 #CONTTITRE

 #CONTTITRE
PRESSING : The pressing consists in separating the solid parts of the wine from the liquid part. Regarding the red wines, it is done in a wine press and enables the extraction of the press wine from the fermentated must.
 #CONTTITRE
RACKING : The racking consists in the extraction of the wine from mthe vat by separating it from the lees by gravitation flow.
 #CONTTITRE
BLENDING : It consists in making a wine up from the different available cuvées.
 #CONTTITRE
MATURING : The wine maturing (not to be confused with the ageing, which is the wine evolution in bottles) is made inside oak barrels for the wines for laying down.
 #CONTTITRE

 #CONTTITRE
BOTTLING : The bottling of the wines is done after the wine filtration. The wine, generally stocked in vat, passes through a bottling machine where it is put into glass bottles (by means of a progressive filling up), then closed. This filled and corked bottles are packed in boxes which are piled up on pallets.
 #CONTTITRE
STORAGE : A wine storehouse is a cellar used for its specific and moderate atmosphere (dampness and stable temperature) in order to preserve the wines. This room, thanks to its size, is in general able to take every type of packagings in.
 #CONTTITRE
PACKAGING : The bottle, usually made of glass, contains 75cl. There are however, special sizes such as 50cl, 150cl (Magnum bottle) or 300cl (Jeroboam bottle). They can be shipped in cases. Bag in boxes (wine pouch packed in a cardboard box) are available too.
  Legal notice | Lexique - Famille VALERY | Château le Thou | Eden Route de Béziers - 34410 SAUVIAN - Languedoc-Roussillon Creation Little Big Studio