BIRTH OF THE WINES
- 2014 Vinification
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Several times a day the sugar levels
and cuve temperatures are checked.
As soon as we put the grapes into cuve
we can see already the beginnings,
the first signs of fermentation,
where sugar levels drop slightly…
and the temperature
in the cap starts to rise.
That for us
is the signal to begin ‘pigeage’.
Starting ‘pigeage’ too early
releases sugar from the grapes too fast.
This high sugar content
can overcome…
and kill the yeasts.
So it’s important
to start ‘pigeage’ at the right moment.
At the end of fermentation
that allows us to pump over several times.
This brings some oxygen to the yeasts
invigorating them…
thus the ferment
is more readily finished.
At the domaine
we try to do the ‘pigeage’ by foot,
at the start of fermentation
we begin by lightly crushing.
Next when the yeasts are more active,
we can work more deeply.
When the yeasts are fully active,
up to 2 pigeages per day
can be done if needed.
The feedback we get
from doing pigeage by foot,
is extremely important.
We try to have the same person
do the pigeage from start to finish,
so not only
do we have temperature readings,
but where the hotspots are located.
These can change
from day to day.
also information
on the firmness of the cap,
the colour of juice extracted,
texture of the foam,
it’s important to collect
all this information.
Later, when the density
approaches 1030°-1020°,
it’s a bit risky doing pigeage by foot
as this could push through the cap,
so then we do pigeage with a ‘bowl’.
Since 2011 we decided to make
a skin-contact white wine.
It’s the same principle
as for making red wine.
We use chardonnay grapes
from our ‘Coteaux Bourguignons’ vineyard.
These are whole bunch,
with 100% stems.
We do several pump-overs,
This sends a little oxygen to the yeasts
in order to start the fermentation.
This will also soak the cap.
Yes, you can give!
Fifteen minutes!
Yes!
Good.
Imagine if I had a good night!
When the alcohol fermentation is finished,
we take the juice
from the cuve.
Next we ‘décuve’,
digging out the grapes from the cuve,
Put them into the press.
Right now we’re pressing
the ‘Nuits premier cru vielle vignes’.
This ‘free run juice’
will be blended later,
with the pressed juice.
A pneumatic press is used here.
This can be re-programmed
to suit each year.
We’re pressing very gently.
Such that we don’t
extract tannic or “green” tastes…
we regularly taste the juice,
at each stage,
to ensure the taste
conforms to what we want.
Once we have blended
the free run and pressed juice,
A final analysis is done.
This is to ensure the pressing
has not extracted too much sugar,
and if it’s correct
the wine is put in cuve the next day.
Loading the player...
Several times a day the sugar levels
and cuve temperatures are checked.
As soon as we put the grapes into cuve
we can see already the beginnings,
the first signs of fermentation,
where sugar levels drop slightly…
and the temperature
in the cap starts to rise.
That for us
is the signal to begin ‘pigeage’.
Starting ‘pigeage’ too early
releases sugar from the grapes too fast.
This high sugar content
can overcome…
and kill the yeasts.
So it’s important
to start ‘pigeage’ at the right moment.
At the end of fermentation
that allows us to pump over several times.
This brings some oxygen to the yeasts
invigorating them…
thus the ferment
is more readily finished.
At the domaine
we try to do the ‘pigeage’ by foot,
at the start of fermentation
we begin by lightly crushing.
Next when the yeasts are more active,
we can work more deeply.
When the yeasts are fully active,
up to 2 pigeages per day
can be done if needed.
The feedback we get
from doing pigeage by foot,
is extremely important.
We try to have the same person
do the pigeage from start to finish,
so not only
do we have temperature readings,
but where the hotspots are located.
These can change
from day to day.
also information
on the firmness of the cap,
the colour of juice extracted,
texture of the foam,
it’s important to collect
all this information.
Later, when the density
approaches 1030°-1020°,
it’s a bit risky doing pigeage by foot
as this could push through the cap,
so then we do pigeage with a ‘bowl’.
Since 2011 we decided to make
a skin-contact white wine.
It’s the same principle
as for making red wine.
We use chardonnay grapes
from our ‘Coteaux Bourguignons’ vineyard.
These are whole bunch,
with 100% stems.
We do several pump-overs,
This sends a little oxygen to the yeasts
in order to start the fermentation.
This will also soak the cap.
Yes, you can give!
Fifteen minutes!
Yes!
Good.
Imagine if I had a good night!
When the alcohol fermentation is finished,
we take the juice
from the cuve.
Next we ‘décuve’,
digging out the grapes from the cuve,
Put them into the press.
Right now we’re pressing
the ‘Nuits premier cru vielle vignes’.
This ‘free run juice’
will be blended later,
with the pressed juice.
A pneumatic press is used here.
This can be re-programmed
to suit each year.
We’re pressing very gently.
Such that we don’t
extract tannic or “green” tastes…
we regularly taste the juice,
at each stage,
to ensure the taste
conforms to what we want.
Once we have blended
the free run and pressed juice,
A final analysis is done.
This is to ensure the pressing
has not extracted too much sugar,
and if it’s correct
the wine is put in cuve the next day.