Vinification by parcel - Christophe Chiquet

... clair or vin tranquille), not yet with bubbles, is now ready to be tasted and blended . ◅ · ▻. Alcohol abuse is dangerous to your health, consume with moderation.
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The essentials The vine The harvest Skillful pressing

Fermentation

Vinification by parcel

Blending Aging in traditional caves Disgorging and dosage The cork

In order to conserve the character of each terroir and cepage, we practice vinification by parcel. We do this by collecting juice in small-volume (40-60 hl) stainless steel tanks . Alcoholic fermentation Alcoholic fermentation takes place after static settling during the week after pressing. To make the most of aromas resulting from fermentation, we use selected yeast and control the temperature. Malolactic fermentation Our wines always undergo a second, malolactic fermentation. This natural transformation of malic acid into lactic acid eliminates excessive acidity and makes the wine more stable.

Small volume (40-60 hl), temperature-controlled tanks

The process takes about 3 weeks and is provoked immediately after alcoholic fermentation in order to take advantage of the existing heat .

Collage et soutirage After fermentation the wine is clarified by racking and pumped into new tanks. The base wine (vin clair or vin tranquille), not yet with bubbles, is now ready to be tasted and blended . ◄



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Alcohol abuse is dangerous to your health, consume with moderation.