Organic Farming: A way of life
| Organic farming: A way of lifeTo help us to better express our different terroirs, we are currently in a period of transition: BIO. It is an entirely personal action without approval by a recognized organic culture. Organic is for us, respect for the vines and the human being. We gradually abandon the synthetic chemicals in favor of natural products derived from nature, to stimulate the plant to produce its own substances to fight against pests and various diseases. All the products we use are approved by the various organic certifying bodies. He is the vine of course, but forget the wine. We are equally pleased to introduce you to our products to them. Our winemaking technique is very simple. We work only ripe fruits, in perfect condition. To improve the quality of our grapes, they are sorted one by one and if it is cleansed of their filth. Once sorted, the grapes healthy and are destalked vatted. Clusters of Pinot Black pass through different phases: The prefermentation cold for 4 to 6 days. Alcoholic fermentation for 7 days. It is the transformation of natural grape sugar into alcoholPost fermentation for 10 to 15 days. The new gains in fine wine, with alcohol, gas evolved, and the natural heat, tannins and color ultimately prove to be. During these processes, the grapes contained in the tanks will be increased during the first phase and then punched in the other two phases. |
The treading : Push the cap (grape skins) of the fermenting must to drown in the tub, and enhance the extraction process
The assembly: The assembly's action is back in grape juice contained in the bottom of the tank for watering the top of the tank.
The state makes wine, it will be put in oak barrels with the proportions of new wood more or less important. It depends on the level of designation. The malolactic fermentation (converting malic acid into lactic acid through bacteria naturally present in wine) will be for livestock. The Chardonnay has a slightly different process. Once the grapes picked and sorted, they are placed in press in the entire cluster. The roundup of drain used to dispose of the natural juices easier by limiting the risk of oxidation of juice. The juice is then placed in a tank where it will rest for 24 to 48 hours in order to settle all the impurities. It is then put into oak barrels to make the same aging process that red wines.
For agents of fermentation, we only work with yeast and bacteria natives, ie naturally present in grape skins. After raising from 10 to 18 months depending on the appellation, the Pinot Noir will be bottled without fining or filtration. The chardonnays will receive only a light filtration.