Winemaking is based on a perfectly natural phenomenon: fermentation.
Red and white wines are made according to two different methods.
Making white wine with Chardonnay grapes
Grapes
Chardonay grapes are white, with colourless pulp and skin.
As soon as the grapes are picked, it is necessary to avoid maceration (contact between the juice and the skins) and oxidation in order to preserve maximum aromatic purity.
Sorting table
As soon as the grapes arrive in the cellar, they are sorted on a special table to remove verjuice and matter other than grapes (leaves, petioles, etc.) and, if the weather has been poor, grapes that are insufficiently ripe or contaminated by rot.
Crusher
After light crushing, the fruit is ready to be pressed.
Winepress
The fruit is slowly and evenly pressed with the greatest of care so as not to crush the seeds, which release undesirable aromas and an oily taste.
Vat
The must is stored in vat for 24 to 48 hours in order to settle. At this stage, we can add sugar to (slightly) increase the alcoholic content of the finished wine. While chaptalisation (the addition of sugar) helps the wine to achieve a desirable degree of alcohol, it does not add anything to its intrinsic qualities (taste reflecting a specific terroir, etc.) It is sometimes necessary, but not done systematically.
After settling, the juice is taken off the lees and put into 228-litre French oak barrels.
Barrels
These barrels are only ¾ filled to ensure a sufficient supply of oxygen for the yeast.
Naturally present in the must, yeast gradually transforms sugar into alcohol.
After 2 to 4 weeks, alcoholic fermentation is finished and malolactic fermentation takes over. This secondary (and every bit as natural) fermentation transforms malic acid into lactic acid thanks to lactic bacteria. This stabilises the wine and reduces its acidity.
Making red wine with Pinot Noir grapes
Grapes
Pinot Noir grapes have a thick skin containing much pigmentation but a colourless pulp.
Sorting table
After sorting on the sorting table, the grapes are taken to the crusher-destemmer.
Crusher-destemmer
Grapes are caught between the crusher-destemmer's two fluted rollers turning in opposing directions. These crush the grapes and release the free-run juice, thereby facilitating fermentation and maceration.
The destemmer entirely separates the grapes from their stalks, avoiding the extraction of bitter, herbaceous flavours during maceration.
Vat
The grapes are then put in vat for ten days during which colour and tannin are gradually extracted from the skins.
The cap (the crust of solid matter that forms at the top of the vat) is punched down daily in order improve extraction, and the juice is also pumped over once a day. This blends the juice from the bottom of the vat with that from the top (makes the wine more homogeneous) and has the added advantage of keeping the cap moist.
Sugar levels and temperatures are carefully monitored throughout the fermentation process, determining whether or not we should carry out moderate chaptalisation.
Winepress
When alcoholic fermentation is complete, the solid matter left behind in the vat is removed and pressed.
The free-run juice and press wine are blended together in vat and put into 228-litre French oak barrels (25% of which are renewed yearly).
Barrels
The yeast completes the transformation of sugar into alcohol in barrel.
If not already finished, lactic bacteria then initiate malolactic fermentation, which reduces acidity.