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La Choupette
Gutrin Fils
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V
inification
The process of making our wines.
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Red
Wines
D
estemming
The red grapes are fully destemmed.
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M
aceration
Uncrushed berries macerate at low temperature for 1 week, then alcoholic fermentation takes place at 28 ° for 3 weeks.
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F
ermentation
The vat is then brought up to 33 °, to stabilize the tannins and colors.
This type of vinification makes it possible not to extract too much tannins, but to enhance the fruit aromas.
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A
ging
Aging takes place in oak barrels for about a year.
We use new barrels associated with barrels of 1 to 3 years.
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B
ottling
After 12 to 18 months of aging, comes the bottling.
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White
Wines
P
ressing
The white grapes (Chardonnay) are pressed in the pneumatic press.
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F
ermentation
After decanting in a vat for 36 hours, the grape juice ferlets in barrels at room temperature in the winery.
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S
tirring
We practice stirring once a week during the malolactic fermentation.
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Aging and
bottling
Aging lasts about a year in oak barrels, depending on maturity, before bottling blending of the different barrels is performed.
Indeed wine produced from the same climate are aged in several oak barrels that are racked into a vat for blending.
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