La Chantrerie : La science d'une métamorphose

After the harvest, it is traditional to crush the grapes. The gathered pips are put into barrels with sulphite and begin their transformation from grape to wine.

During the first stage of yeast fermentation the temperature of the grape juice can rise to as much as 25°C. The sugar in the grape turns to alcohol. At the same time the phenol, which gives the wine it's colour and appearance, is extarcted from the skin into the juice. Once this fermentation is finished, the wine is run off the skins and the skins and juice remaining are pressed. These two products are eventually mixed together.

Then comes the second, melolactic fermentation which is more subtle and complicated; the bacteria in the grape transforms malic acid into lactic acid. The interaction of the wine with oxygen is closely followed by an Oenologist or a Maître de Chais.

Finally the wine is clarified and aged before being bottled.

The science of metamorphosis