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Wine making

16/05/2017 (archive)

Wine making

Wine making

A cold maceration technique invented by the wine growing estates of the Saint-Tropez Peninsula

WORKING THE VINE

Grape-picking is carried out partly by machine, by plot and
by grape variety except for certain estates where they still
harvest manually. Manual grape picking must be done quickly
and effi ciently just as the grapes ripen to avoid any oxidation.
Grape picking is carried out in the cold, for the bunches of
grapes intended to be used for producing Rosé.
The grapes are harvested during the coolest period of the
day, in the morning or even during the night, then taken to
the press.


 

EXTRACTING COLOUR AND FLAVOURS

Grapes used to produce rosé are the same as those used
for red wine.
The key stage in developing rosé wines consists of extracting
the anthocyanins (coloured pigments), tannins and aromas
contained in the skins of the red grapes.


In the Gulf of Saint-Tropez, two techniques are used for the
most part for this stage: pellicular maceration and direct
pressing.


 

 

MACERATION AND PRESSING

When the harvest arrives at the wine storehouse, a stripping process is carried out (separating the grapes from the stems). The bunches of grapes are punctured and brought to a stainless steel tubular heat exchanger to cool them down before pressing. Either whole or crushed grapes are pressed directly, or they burst and release the pulp, the skin, the pips and the grape juice, thus creating the must. The must will then macerate in a tank at a controlled temperature.

The pigments and aromas contained in the skin blend in with the rest. Next, the must is pressed to separate the solid part, the dregs (skin, pips) from the juice which will be placed on its own to ferment at a low temperature. The juice obtained in this way is placed in vats. This process which is called thermo regulation means we can achieve a better quality juice which is clearer too.

 


 

Fermentation

In order to obtain fi ne rosé wines, the clear juices are subjected to alcoholic fermentation. To do so, a cleaning process takes place to eliminate the largest particles of skin, pulp and soil. Fermentation takes place at a controlled temperature in order to preserve the varietal and fermentation aromas as far as possible. 


 


STORING AND/OR AGEING

Generally, the wine is stored in stainless steel vats. Some rose wines are also stored in barrels and some still use concrete vats too…

 

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