{"id":3773,"date":"2017-11-28T07:00:27","date_gmt":"2017-11-28T07:00:27","guid":{"rendered":"http:\/\/chateausuau.com\/?p=3773"},"modified":"2019-07-08T18:00:56","modified_gmt":"2019-07-08T16:00:56","slug":"raisins-bios","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/raisins-bios\/","title":{"rendered":"Raisins bios, c’est dans la vigne que \u00e7a se passe !"},"content":{"rendered":"

\"\"<\/p>\n

Avec le temps, les vins en agriculture biologique ont \u00e9volu\u00e9 vers une vinification biologique<\/strong>.\u00a0Un peu plus dans cet article sur les modifications du cahier des charges.
\nComme nous le soulignions dans un dernier article sur\u00a0les vins bios, natures et la biodynamie<\/a>,\u00a0Les vins bios suivent d\u2019abord une m\u00e9thode de culture particuli\u00e8re. Elle garantit que\u00a0la vigne n\u2019a pas \u00e9t\u00e9 trait\u00e9e par des produits chimiques<\/strong>, pesticides ou herbicides ce qui impose plus de travail m\u00e9canique et favorise les intrants naturels. Le r\u00e8glement pr\u00e9cise que les vins bio sont obtenus \u00e0 partir de mati\u00e8res premi\u00e8res agricoles biologiques : raisins, sucre, mo\u00fbt concentr\u00e9, mo\u00fbt concentr\u00e9 rectifi\u00e9, alcool.<\/p>\n

C\u2019est depuis les vendanges en 2012 que le cahier des charges s\u2019est attel\u00e9 \u00e0 la vinification (voir r\u00e9sum\u00e9 complet par Ecocert<\/a>). Quoi de plus naturel apr\u00e8s tout que de garder la m\u00eame ligne directrice jusqu\u2019au verre ? Quand on passe du temps \u00e0 la vigne pour avoir des raisins sains, la logique veut que la m\u00eame rigueur soit appliqu\u00e9e au chai.<\/p>\n

Quelques d\u00e9tails du cahier des charges<\/h2>\n

Dans l\u2019ensemble il n\u2019y a pas eu de grands changements dans la m\u00e9thode.<\/p>\n

Les levures\u00a0<\/strong>sont souvent des sujets de d\u00e9bat, elles doivent provenir de mati\u00e8res premi\u00e8res biologiques si elles sont disponibles.<\/p>\n

L\u2019ajout de soufre<\/strong>\u00a0revient aussi r\u00e9guli\u00e8rement dans les conversations. En agriculture biologique, il est autoris\u00e9 mais en quantit\u00e9 moindre, il est de 150 mg\/litre maximum dans les vins rouges et blancs. Il reste cependant un intrant essentiel dans le vin car aujourd\u2019hui\u00a0aucun autre produit ne peut s\u2019y substituer<\/a>\u00a0compl\u00e8tement. Les vignerons en agriculture biologique comme au ch\u00e2teau Suau essayent cependant de limiter son utilisation en ne faisant rentrer qu\u2019une vendange saine et en utilisant des levures qui n\u00e9cessitent moins de SO2.<\/p>\n

\u201cCe qui a chang\u00e9 c\u2019est l\u2019emploi ou non de produits oenologiques. Au ch\u00e2teau Suau nous respectons un double cahier des charges, europ\u00e9en et am\u00e9ricain (NOP), ce qui, combin\u00e9, \u00a0limite \u00e9norm\u00e9ment les intrants possibles. Le \u00a0SO2 \u00a0est en fait un antiseptique et antibact\u00e9rien, donc nous passons une bonne partie du temps \u00e0 nettoyer le chai, en respectant des mesures d\u2019hygi\u00e8ne drastiques\u201d, selon Eric Chabbot responsable technique au ch\u00e2teau.<\/p>\n

\"\"

Notre cuv\u00e9e sans soufre ajout\u00e9, le premier mill\u00e9sime.<\/p><\/div>\n

Notre cuv\u00e9e Semper Viva<\/a>, sans soufre ajout\u00e9e, est l\u2019exemple m\u00eame de cet exercice pouss\u00e9 \u00e0 l\u2019extr\u00eame. Les vins sans soufre sont cependant plus fragiles et moins sujets au vieillissement.<\/p>\n

Enfin, certaines techniques de vinification sont interdites comme la concentration partielle des vins \u00e0 froid, utilis\u00e9e pour avoir des vins plus riches et plus alcoolis\u00e9s en enlevant de l\u2019eau. Cette technique est par exemple autoris\u00e9e sur le vin de table. La d\u00e9salcoolisation est aussi interdite et d\u2019autres techniques comme la thermovinification qui ne doit pas exc\u00e9der 70\u00b0C.<\/p>\n","protected":false},"excerpt":{"rendered":"

Avec le temps, les vins en agriculture biologique ont \u00e9volu\u00e9 vers une vinification biologique.\u00a0Un peu plus dans cet article sur les modifications du cahier des charges. Comme nous le soulignions dans un dernier article sur\u00a0les vins bios, natures et la biodynamie,\u00a0Les vins bios suivent d\u2019abord une m\u00e9thode de culture particuli\u00e8re. Elle garantit que\u00a0la vigne n\u2019a […]<\/p>\n","protected":false},"author":12,"featured_media":3776,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[17],"tags":[113],"class_list":["post-3773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bio-vins","tag-oenologie"],"acf":[],"yoast_head":"\nRaisins bios, c'est dans la vigne que \u00e7a se passe !<\/title>\n<meta name=\"description\" content=\"Avec le temps, les vins en agriculture biologique ont \u00e9volu\u00e9 vers une vinification biologique. 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