I N I F I C A T I O N .
picking, the grapes are transported in small tanks and evacuated by
vibration in order to avoid the crushing of the berries. Then we select
the grapes and rapidly press them in order to extract the juice without
must (grape juice) obtained by direct pressing must then
be clarified before fermentation. We practice the most efficient and
best settling technique by leaving the largest
particles to settle at the bottom of the tank (static
decantation of the juice). Most often this takes place
after enzyme addition to hydrolyse the pectic compounds
which hinder spontaneous clarification. Settling lasts
from about 12 to 24 hours at a cool temperature (14 to
18 C). The deposit from the must then goes to the distillery.
fermentation is the transformation of sugar into alcohol
by the action of natural yeasts, which gives off heat
and carbon dioxide. To ensure that fermentation continues,
it is essential to control the temperature of the must
in the tanks (between 20 and 22 C).
Our cuverie is equipped with stainless steel vats with a movable top
section (to avoid any oxidation and is ajustable for harvested
parcels). They are thermo-regulated by a system of coils. .
Every day, we also control the density
by mustimeter (measure of the weight of the
must, ideally at 992 g/l at the end of the fermentation).
The alcoholic fermentation lasts roughly ten days or so.
Malolactic fermentation involves the transformation
of malic acid (strong acid) into lactic acid (low acid). It is a phase of fermentation
that is not systematically carried out in the vineyards as it involves
a reduction in acidity. As the wines of Chablis naturally
offer a very good acidity, we practice this malolactic fermentation
in order to bring our wines more stability, finesse and roundness.
A T U R A T I O N
RACKING IN OPENAIR
consists of separation by pumping out of the clear part
of the wine form the deposits that form at the bottom
of the tanks. These deposits are now called the lees
(dead yeast, bacteria and grape residue). This racking
generally takes place in open air.
(for our oaked wines only)
Stirring consists of putting the lees back into suspension
in a wine.
This operation is traditionally carried out with the help of a stick
called a ‘dodine’. The point of the stirring is to ensure the autolysis
of the yeast, giving more body to the wine and maximising the
development of complex aromas. We practice regular stirrings on our
Barrel Fermented Chablis and Chablis Grands Crus.
analysis of the wines, we carry out several types of fining
- to eliminate proteins from the wine, we clarify
the wine with bentonite. This is a natural powder clay
which, in contact with the wine, coagulates and ensures
the descent of all the proteins in suspension.
- to reveal and refine the aromas and give brilliance
to the wine, we use Isinglass (fish glue obtained from the fins of dried sturgeons).
acid, contained naturally in wine, passes from a liquid
to a solid state very easily with a temperature shock
(putting a bottle in an ice bucket for example). To
avoid these deposits of tartrate crystals in the bottom
of a bottle, we stabilise the wine for a week in an
insulated tank at -4C. This technique speeds up the precipitation
of the tartaric acid which is then removed by a light
filtration. This takes place after analysis of the wine
and is not systematic.
CLARIFICATION BY FILTRATION
clarify the wine, we carry out a Kieselguhr filtration,
using a fine hearth from diatoms (fossilised seaweeds
from a siliceous layer).
the end of March, we begin the bottling of Petit Chablis.
Later in the year, we follow on with the other appellations.
Our Chablis Grand Crus are bottled only after 6 months
of maturation on fine lees. The fine lees, kept voluntarily
after racking, bring complexity and finesse to the wine.
Bottles are stored in a climatizated room at a temperature controlled of 12°.
ageing potential of Chablis varies according to which appellation and
vintage they belong. In theory, a Petit Chablis is to be drunk young,
in the first 2 years following its harvest. On the other hand, it is
advisable to wait between 4 to 5 years to appreciate all the complexity
of an AOC Chablis. If Premier Crus are said to express their flavours
after 6 to 8 years of laying down, it is necessary to wait almost 10
years for the Grand Crus to fully develop their potential.