After the harvest, silence surrounds the vines. But underground, in the depths of the cellar, a completely different atmosphere reigns. The work of winemaking begins. Discover the fourth episode of a mini-series around the grape harvest.
Here, sheltered from the light, the wine begins its journey. At Maujard-Weinsberg landthe newly harvested grape, changing. The ripe grapes were harvested from the vines. Once it is loaded into the facility, it is sent to campus. no time to waste, grape processing operations starting directly.
The crumbs are brought to a table for sorting. Dirt, insects, bad grapes will be removed. They are then damaged: the grain is separated from the stalk and sent to the basket.
Once the grain is in these bins, it is cooled. “We do cold maceration and foot crushing, the old fashioned way”explains François Maujard. “We then let the temperature rise, then we ferment with organic yeast so that the fermentation takes place in the best conditions. »
Once the fermentation is complete, the grapes are pressed and the press juice is extracted and collected with the free juice present in the vat.
The wine is then barreled, and once it is mature, it is bottled and sent to market.
From the vine to the bottle, this long process is a marriage between nature and the knowledge of these winemakers. A hidden art that will soon take its full flavor, to please our palates.
Alcohol abuse is dangerous for your health. Use in moderation.
Find all the news from Monday to Friday at 6pm, onwards moselle.fios
2024-09-27 11:30:37
#vines #bottles #work #winemaking
