The musts have very specific analytical characteristics. The pressing is split by separating the first extracted juice, 20.50 hl which constitutes the “cuvée”, from the next 5 hl, called “taille”. Only 25.50 hectolitres of must can be extracted from a 4000 kg “marc”, the traditional pressing unit. The extraction of grape juice, the “cuvée” and the “taille” To do this, homogenous “marcs” are created: same grape variety, same plot or grouping of comparable plots. They are pressed separately so that their origin is as traceable as possible. Preserving the distinctive character of the vintagesĮach vintage arriving at the pressing facility is identified according to the date and time of harvest. splitting of the juices on leaving the press.smooth and progressive control of the pressing process,.The production of a white wine, when two thirds of the available grapes are black-skinned, requires compliance with five main principles:
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January 2023
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