Wine making

The grape harvest is the most eagerly awaited moment of the year! Ripe bunches arrive in the cellar where they are separated according the type of grape.

Chasselas passes through a crusher before going into the press from which emerges a must full of sugar.

Pinot follows a different path, the grapes will be picked and the must and seeds will be left to macerate for ten days, this will bring out a fruity note and give the wine its colour.

For the Rosé, the operation is the same as for Pinot but only a few hours are required to achieve the lighter colour. After this short maceration the pulp is pressed and the juice is placed into vats.

The next part happens in the cellar; in order to control the fermentation and avoid false tastes the musts are yeasted. During this process the cellars are heated and cooled; it is necessary to ensure a stable temperature of fifteen degrees.

During this first fermentation the yeasts transform sugars into alcohol. While this is going on the vats bubbles, this tells is the state of the fermentation. Decanting, dredging and a control of the remaining sugars are then on the agenda.

The second fermentation, known as the malolactic fermentation, then begins and transforms malic acid into lactic acid. "The Second" finishes at the end of the year and from January it is possible to start the much awaited tasting - the wine is still cloudy but the initial flavours are already present and give us a preview of the new vintage.

The wines are then clarified by filtration which allows us to judge what is to come.

Tasting remains the principal tool of the wine maker. It is important to follow the evolution of the wines with a trained palate and this is supplemented by chemical analysis.

The wine is finally ready to be poured and most importantly tasted. Cheers!


©Genevaz - 2012