- So, Tom, why don't you tell us a little bit about what is involved in the term "élevage" in winemaking?
- Essential step, for a natural, organic or conventional wine, it doesn't matter! It takes place between the end of fermentation and bottling.
The winemaker separates the young wine(free-run wine) from the vat and the solid parts that are present at the end of fermentation(marc).
It's the drain.
He removes the marc from the vat(devatting), which is then pressed(pressing) to give the press wine. This wine is more tannic.
Then comes the blending of all or part of the free-run wine.
Finally, it is the final stage ofbottling.
The ageing can go from 6 months to several years, depending on the constraints of the vintage, from Grape variety, and those (economic) from winemaker. In general, the longer the maturing period, the more complex the wine will become (but this is not an immutable rule).
At the end of the breeding process, we then proceed to the assembling; winemaker decides the exact proportion of such Grape variety with
tel Grape variety to make up each wine. Or he can decide not to assemble his cuvée(mono-Grape variety).
- What are the interests of this breeding phase?
- With a conventional wine, it makes it possible to :
. purify the liquid (by drawing, gluing...),
. to develop the wine's aromas,
. to complete the structure of the wine (tannin chips for
increase the custodial potential),
. to concentrate the organoleptic characteristics throughtoothing
(except for sailing wine),
. to develop the pigmentation of the wine.
During the maturation of the wine nature, the main part of the work of the winemaker
is to monitor, taste, control, very often... and ESPECIALLY not to act during this stage. It accompanies its wine! Period.
- What are the main types of vats generally used by our winemakers?
THE BATH IN RUSTPROOF STEEL
The plusses:
-moderate investment costs .
- safe hygiene.
- aromas of young wine not masked by the aroma of wood (cf barrel). Helps to preserve the fruitiness of the wine.
The - :
-slower clarification that may require filtering.
- removal of carbon dioxide is slow and often has to be extracted.
- less inertia than in concrete.
- nice finalwater bill for the wash.
THE BATH IN CONCRETE
The plusses:
- the high elasticity ofconcrete (heat retention, heat retention, etc.).
or cold on a constant and prolonged basis).
- can be used as a vinification and storage tank.
-cheaper than stainless steel and with an almost century-long service life
The - :
- cleaning ismore difficult than in a stainless steel tank. Sometimes a
glass coating makes it easy.
-risk of "false tastes" if the cleaning is not perfect.
LA WOODEN BARREL
The plusses:
- the wood is porous and makes the wine breathe by contact with oxygen.
This oxidation is slow and controlled.
- it also makes the wine rest: the residual deposit of the wine(the lees)
settles at the bottom of the barrel (this is "élevage sur lies").
THE BATH IN GLASS FIBRE
The plusses:
- economical: inexp ensive to purchase.
- light: therefore easy to move (which can be practical)
- particularly suitable for small batches.
The - :
- risks of oxidation and false tastes : like the concrete tank, its hygiene and cleaning must be irreproachable.
- aesthetic (not very sexy...)
- transfer of tannins: the wood will give the wine a woody aroma
more or less marked... even if this is rarely sought
at winemaker nature!
The - :
- high cost: at purchase (especially new) + skilled labour
- volume required (large surface area vat room).
- hygienic: after each filling, wash and sanitize the bottles.
very carefully.
- higher loss of wine by evaporation (approx. 3%/year).
L’AMPHORE IN BAKED CLAY
Breeding your wine in amphora (or jar) is a very old method.
A natural, porous and odourless material, it allows aslow and controlled oxidation .
Its Capacity and its porosity are comparable to those of the wooden cask, while diffusing neither tannins nor woody aromas.
The wines matured in these containers are concentrated and complex (see the vintages of natural winemakers such as Jean-Claude Lapalu in Beaujolais, Carsin in Anjou...).
DID YOU KNOW THAT?
The wooden barrelsmost common:
. Bordeaux barrel (225 l) : barrel certainly
most used in the world today.
. Burgundy piece (228 l): a little lower,
his belly is more curved than the Bordeaux barrel.
. Muid et demi-muid: Capacity variable, going from
from 400 to more than 1000 l. depending on the region.
. Lightning (1000 l and more): very much used in Beaujolais.
The largest in the world (1.000.200 l.!) is visible
in theByrrh Cellars in Thuir (66).
The other containers:
. Champagneroom (+/- 206 l)
. Leaflet (110/130 l) - Quartaut (55 l)
. Tail (+/- 550 l)
