Pathogenic fungus that provokes grey rot, very prejudicial to the quality of wine.
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.
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.
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).
The separation of grapes from the stalks which would give tannins too “green” or unripe.
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.
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.
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 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.
Tractor allowing one or two rows of vines to be straddled, to perform spraying and other mechanical tasks.
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.
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.
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.
Anti-parasitic products, either mineral or organic, aimed at protecting the vine and encouraging its development.
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.
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.
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.
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.
Cultured yeasts selected for their ability to finish off a full alcoholic fermentation, without aromatic deviation.
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.
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.
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.
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.
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.
Parasites affecting the development of the vine, including certain insects such as grape-worm, pyralid caterpillars or certain acaridae.
The addition of cultured yeasts to the grape juice so that they ensure a healthy and complete alcoholic fermentation.