grapes are tasted regularly and when we think the grapes will
reach the stage of full maturity within 3 to 4 weeks, we pick
by hand about 200 grape berries per parcel. Sébastien
analyses these grapes in the cellar and depending on the percentage
of sugar and acidity we will have to take more and
more often samples of grapes in order to observe their development.
the maturation process progresses the acids in the grapes transform
in sugar under the effect of the sun and of photosynthesis,
like in all fruits. The sugar content of the grape is of direct
influence on the alcohol content of the wine: 17 gram sugar
per litre are needed to get 1 % of alcohol . Thus, when a must
(non fermented juice) contains 221 gram sugar per litre, the
wine that will be made from this juice will have an alcohol
content of 13 %.
the harvest approaches samples of the grape berries are taken
2 to 3 times a week. This is an annoying activity but it determines
the quality of our wines who never need a chemical correction.
By harvesting at the right moment well-balanced mature grapes
we can make natural well-balanced wine.
the grapes are ripe, the harvest
may begin !