La Martellière 37140 St Nicolas de Bourgueil

tél : 02.47.97.75.81

info@cave-bruneau-dupuy.com

Picking off:

The grapes arriving at the cellar are withdrawn from their raids (éraflés). The grains release the juice and pulp. Must obtained is directed towards a tank to undergo the process of fermentation.

Alcoholic fermentation:

The tanks of fermentation are out of stainless and concretes. They are equipped with flags of thermoregulation (for the control of the temperatures).
Fermentation is a natural action. The yeasts, present in the grape, transform into alcohol and carbon dioxide the sugar contained in must. The work of yeasts is favoured by maintaining the temperature around 25-30 C°.
The process of fermentation lasts from 4 to 10 days.

Maceration:

It is the period during which the tannic elements and the color of the skin of the grape are diffused in the fermented juice. The contact between the liquid (must) and the solid elements of marc (skin, pips) will give to the wine body and color.
According to the year and the concentration of the grape, the maceration will be more or less long.
The maceration lasts between 15 and 21 days according to vintages'.

Racking:

The wine is separated from marc. The wine obtained of racking is called "wine of drop", that which drains naturally.
Marc is subjected to pressing, using a horizontal press, in order to extract the juice which it still contains. It is named "wine of press". It is richer in tannins.
The wine of press is then assembled with the proportion with the wine of drop.

Malo-lactic fermentation:

It is the operation during which the malic acid of the wine is transformed into lactic acid and out of carbon dioxide under the influence of bacteria naturally present in the wine. The malic acid is rough, it is converted into lactic acid, more flexible and stable.
This fermentation is obtained in a tank during a few weeks at a temperature from 18 to 20 C°.

Stabilization:

The wine making is finished, but the wine is not it yet. So that it can age correctly and improve, wine still clarified. The breeding on the field, is carried out either out of tanks or out of barrels.
The wine will be achieved thus until its stabilization.