GLOSSARY

DOMAINE MICHEL GROS

ABC

DEF

GHI

JKL

MNO

PQR

STU

VWX

YZ

BOTRYTIS

Pathogenic fungus that provokes grey rot, very prejudicial to the quality of wine.

 

CAP

The compact mass of grapes that tends to float on top of the juice in the vat and which contains extractable matter favourable to winemaking.

 

CHAPTALIZATION

Addition of sugar to the grape juice at the beginning of alcoholic fermentation, with the aim of increasing the final level of alcohol of the wine.

 

CONCENTRATOR OF MUST

The atmospheric pressure must concentrator allows a part of the water in the grape juice to be eliminated. This technique allows sugar content  to be increased, but also the self-enrichment of the grape juice. It also    allows the effect of rainfall just before harvesting to be limited.

 

CRYPTOGAMIC DISEASES

Fungi affecting the vine with an annual incidence, such as Botrytis, Oidium, or lethal more or less long term, such as Esca (vine apoplexy) or Eutyposia (Eutypa or dying arm).

 

DESTEMMING

The separation of grapes from the stalks which would give tannins too “green” or unripe.

 

DEVATTING

The end of the fermentation period in vat, when the extraction of desirable ingredients and the alcoholic fermentation are finished. A first phase consists in pumping out the new wine, then a second in removing the solid matter to be pressed.

 

FINING

The addition of powdered egg-white allows a perfectly limpid wine to be obtained and to remove tannins potentially a little “green” or bitter. The egg-white will take these elements with it and deposit itself at the bottom of the vat.

GRAPE-WORM

Cochylis or Eudemis caterpillars that perforate grapes, aiding the development of grey rot. The setting-up of a method of control by “sexual confusion” in consultation with the whole group of winemakers in Vosne-Romanée offers efficient and organic protection.

 

GRASSING

Grassing vine-growing soils allows the vigour of the vine to be limited, its yield to be reduced, so as to obtain high-quality grapes. It also limits soil erosion and keeps surface soil in place.

 

HIGH-STRADDLE TRACTOR

Tractor allowing one or two rows of vines to be straddled, to perform spraying and other mechanical tasks.

 

GREEN PRUNING

When high yield is predicted, the overloaded vines are de-stressed in early August by removing some grapes. This avoids a pile-up of grapes and favours complete ripening. Literally “green harvest”.

 

 

LEAF THINNING This entails removing the older leaves, situated at the base of the branches and around the grape bunches. This allows a better aeration of this area, limiting humidity and thus the risks of development of cryptogamic diseases. It also helps harvesting by making the grape bunches more easily visible.

 

LEES STIRRING

This involves stirring back into suspension in the wine those fine lees deposited at the bottom of barrels. This brings fullness and complexity to the wine.

ORGANIC MANURE

It is added to the soil, in which it will be decomposed into mineral elements then drawn upon by the vine. It allows soil structure and bio-diversity to be conserved.

 

MACERATION ON SKINS

This contact between the juice and the grape skins allows the juice to be enriched by elements contained in the skins, bringing body, fullness and more complex aromas.

PHYTOSANITARY PRODUCTS

Anti-parasitic products, either mineral or organic, aimed at protecting the vine and encouraging its development.

 

PNEUMATIC  PRESS

The pressing consists in extracting the unfermented grape juice from white grapes and the fermented press wine from red grape solids. Pneumatic pressing ensures gentle extraction, without completely crushing the grapes (trituration), which avoids vegetal and bitter tastes.

 

PUNCHING DOWN

Once the alcoholic fermentation has started, punching down the cap    allows the gentle extraction of certain grape ingredients trapped inside    the fruit, by submerging the floating cap of grapes in the wine during its    fermentation.

 

PUMPING OVER

This operation consists in pumping the grape juice at the bottom of    the vat and reincorporating it in the upper part of the vat, so as to soak    the floating cap of grapes. This helps the extraction of colour contained    in the grapes.

 

RACKING

This is the operation of separating the clear wine from the lees deposited at the bottom of the vats or barrels. In this way, wine is prepared for bottling.

 

SELECTED YEASTS

Cultured yeasts selected for their ability to finish off a full alcoholic fermentation, without aromatic deviation.

 

SETTLING

The juice from pressing white grapes must be clarified and separated    from grape residue before fermentation starts, to avoid coarse aromas. Juice is therefore left to decant for several hours before being pumped    into another vat.

 

SEXUAL CONFUSION

The fight against grape-worms by sexual confusion consists in diffusing pheromones in the protected area, disturbing the attraction of the male insects by females. The efficiency of this method relies on the cohesion    amongst winemakers, so as to protect as vast an area of vineyard as possible.

 

TOPPING UP

Part of the wine is absorbed by the porous walls of the barrels and another part evaporates throughout the ageing period – commonly called “the angels’ share” (la part des anges). This loss must be compensated for by a regular filling up of the barrels, to avoid the transformation of the wine into vinegar.

 

TRIMMING

By cutting the ends of branches as they grow, at the top of the rows as well as the sides, the growth and ripening of bunches is stimulated. Several trimmings are necessary each Summer.

 

VEGETATIVE GROWTH

This refers to the growth period of the vine branches, when the sap starts to circulate again in the vine, stimulated by warmer weather in Springtime.

 

VINEYARD PESTS

Parasites affecting the development of the vine, including certain insects such as grape-worm, pyralid caterpillars or certain acaridae.

YEAST ADDITION

The addition of cultured yeasts to the grape juice so that they ensure a healthy and complete alcoholic fermentation.

------- Glossary

DOMAINE MICHEL GROS - 7 RUE DES COMMUNES - 21700 VOSNE ROMANEE - FRANCE