Vinification.
Vinification includes all the successive steps between the arrival of the grape in and the
barrelling of the wine. These steps are:
Reception of the harvest.
Removal of the stems and crushing of the grapes
Alcoholic fermentation
Draining
Pressing of the must
Malolactic fermentation
Blending
Reception of the harvest.
The grapes that have been carefully sorted in the vines are brought to the chai. There they
are deposited on a conveyor belt that carefully carries them to the first procedure, the removal
of the stems.
Removal of stems and crushing of grapes.
The separation of the grapes from their stems has been done in Bordeaux for a very long time.
The tannins that extracted from the stems were of lesser quality than those coming from the
skins and pips. This operation that is most important from the qualitative viewpoint was
accomplished in the past by hand. Now there are machines that do it as well if not better than
before.. The grapes travel onto perforated blunted grills that allow the grape to pass through
but not the stems.
The grapes are then slightly crushed. This was done in the olden days by stamping feet. Now
cylinders that one can adjust according to the size of the grapes carefully do the job. Thus the
skins are simply popped open and never pulverized. The resulting issue of juice, skin, pulp, and
pips is pumped into the vats by a system perfected so as never to squash them.
Alcoholic fermentation
This mixture of juice, skin, pulp, and pips starts to ferment thanks to the natural yeast present
in the vineyard. This important step is constantly supervised. The fermenting must is
controlled twice a day.
The temperature of the vat is constantly measured. If it rises too high cooling water
automatically runs down the sides of the vat. The wine is regularly recycled from the top to
the bottom of the vat. The fermentation lasts on the average about five days.
Once the fermentation is finished the natural sugar of the grape is totally converted into
alcohol. The wine remains in the vat in contact with the skins and pips for about ten days.
The wine evolves from the steeping of the skins pulp and pips of the grapes.
One terms "cuvaison" the time during which the first the must and then the wine is in contact
with the skins and pips. It lasts about fifteen days.
Draining.
This step consists of separating the wine from what one calls the must. The must consists of
the mixture of skins, pulp and pips. The wine is then drained into another vat. The remaining
must is then sent to the press.
Pressing of the must.
This step consists of conveying to the press the remaining must from the vat and pressing it to
extract whatever wine is left. This wine is called the "vin de presse." Later it may be used in
different sized quantities for the blending with the wine drained from the vat without pressure.
The totality of the draining and pressing lasts about one day for each vat.
Malolactic fermentation.
The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from
the vineyard and the chai. These bacteria convert one of the natural acids known as malic into
a less acidic one known as lactic. This is called the malolactic fermentation and lasts for about
ten days. It softens the wine and eliminates the greenness that comes from the fresh grapes.
Blending.
This step is very important to the assemblage of the wine. Numerous trial blendings are
necessary in judging the quality of the wine. The tastings progress gradually until finally one
decides on the best blend. Little by little the "best emerges the best equilibrium, the most
perfect harmony, and the complexity of aromatic characteristics found year after year.
Running off.
This step consists of separating the wine from what one calls the must. The must consists of
the mixture of skins, pulp and pips. The wine is then drained into another vat. The remaining
must is then sent to the press.
More Definitions and online resources about Champagne:
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With our compliments, The Champagne Man.
