After the alcoholic fermentations, the art of the Cellar Master is to stop the maceration operation at the right time to obtain the desired profile of the wine. That is to say a light wine, with little tannin or more robust with a longer aging potential. To make up his mind, he regularly tastes the juices with our oenologist.
Maceration is an essential step in the vinification of red and rosé wine, which consists of macerating the grapes to transform them into wine. This maceration stage promotes both alcoholic fermentation and the extraction of the elements of the grape that make up the wine: colors, aromas, tannins, etc. Before placing in vats, the winemaker will generally carry out destemming and crushing.
When the cellar master and the oenologist believe that the wine has the right structure, the free run juice is drained then the grape marc is extracted to press it and obtain the press wine. It is up to them whether or not to blend the free-run and press juices before starting the aging process. This operation is called devatting and it’s rather sporty! The solid parts of the vat (films, pulp, pips, etc.) must be taken out with a fork from the inside of the vat. Courage to our wine merchants !
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