Monday 10th to Friday 14th – in the cellar
Tanks before vendanges and on Friday
Cellar work becomes the focus of vendanges as more and more of the cuves are filled. The grapes pass through a variety of actions to produce the wine. Hopefully this post will help to explain some of these actions.
White grapes are usually pressed quickly after entering the cellar to get the juice without too much contact with skins which would colour the juice. Orange wines, becoming more popular every year, are made by such contact, macerating the juice on the skins, to extract colour and tannins.
After sorting, red grapes are sent to the tanks either destemmed or in whole bunches as I have described before in this series. That decision would be influenced by the quality of the grapes and what Jeff feels will be the best for that particular harvest. In either case, as with orange wine, the juice sits with the skins, flesh and pips for a while to extract colour, flavour and tannins.
Busy cellar; Louis putting the destemmer to work
Too much skin contact becomes counter productive though. As fermentation begins the grapes become hot and it easy to extract too much tannin for example which will make the wine tough and harsh. Yeasts which feed the fermentation produce lees as they die off and these can become a cause of rot and off flavours unless removed. Therefore the infant wines pass through actions known as débourbage and délestage.
Débourbage is where the juice is run off from the cuve leaving the marc behind, the sludge of skins and stems. The juice goes into another cuve where fermentation will continue without the risk of going off. The marc can be used for distilling alcohol.
Délestage is similar but as the juice is run off it passes through a basket to collect seeds which might add bitter tannins. The marc might then be lightly pressed, producing more juice which can be added to the original juice, adding more tannin and alcohol.
These two processes mean that the wine becomes clearer and, for a natural producer like Jeff, that filtering is not needed at a later stage. The wine will be clear, juicy and fruity.
Whilst in contact with the juice the skins rise to the top of the tank and form a crust (chapeau) on top of the juice. If left like that this cap would become dried out and add bitterness to the wine. Meanwhile the juice fermenting below would produce lots of carbon dioxide which would be trapped inside. Therefore the juice needs to be passed over the crust to moisten it, release the CO2 and to get the best out of the skins and grape flesh.
There are two methods of doing this, remontage and pigeage. Remontage is pumping the juice from the bottom back over the crust, rather like a fireman hosing down a blaze. Pigeage is where the crust is pushed down into the juice, traditionally by treading but, more usually, by pushing it with a fork or tool. This is hard work believe me. When Steeve, a friend of Jeff’s from Besancon, carried out pigeage on the La Garrigue Syrah on Friday the crust was easily 30-40cm thick.
Jeff wants to interfere with the wines as little as possible but these actions are an important part of winemaking. Experience and observation helped him to find the balance between overworking the wine and helping it to make itself.
September 17, 2018 at 4:28 pm
So funny that I was doing exactly the same thing here, racking the juice of the skins and pips, yesterday, though with somewhat less quantity. It’s now bubbling away in a one gallon demijohn. It tastes like Sturm, but looks rather lovely.
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