{"id":717,"date":"2015-03-11T13:22:03","date_gmt":"2015-03-11T13:22:03","guid":{"rendered":"http:\/\/chateausuau.com\/?p=717"},"modified":"2019-07-08T17:57:55","modified_gmt":"2019-07-08T15:57:55","slug":"la-vinification-et-tous-ses-secrets","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/la-vinification-et-tous-ses-secrets\/","title":{"rendered":"La vinification et tous ses secrets"},"content":{"rendered":"

\"La<\/a>
\nDerri\u00e8re ce mot barbare se cachent des professionnels d\u00e9vou\u00e9s, des heures de travail et plusieurs tonnes de mat\u00e9riel\u2026 Si personne n\u2019ignore qu\u2019il s\u2019agit du processus de transformation du raisin en vin, rares sont ceux qui connaissent en d\u00e9tail le proc\u00e9d\u00e9. Nous avons donc d\u00e9cid\u00e9 de vous r\u00e9v\u00e9ler les \u00e9tapes de la vinification et ses secrets. Suivez nous de la vendange aux cuves de notre ch\u00e2teau !<\/p>\n

La vendange <\/b>
\nD\u00e8s les mois de mai\/juin, la floraison donne une premi\u00e8re indication de la date de la future cueillette. 80% des parcelles seront r\u00e9colt\u00e9es de fa\u00e7on m\u00e9canique gr\u00e2ce \u00e0 une technique qui consiste \u00e0 secouer les vignes pour que les grains de raisin tombent sur un tapis. Les 20% restantes, les plus qualitatives, seront \u00e9grapp\u00e9es manuellement.<\/p>\n

Le tri <\/b>
\nPoint de machine durant cette \u00e9tape qui, comme son nom l\u2019indique, consiste \u00e0 trier les fruits r\u00e9colt\u00e9s en ne gardant que ceux qui sont dignes de finir leur parcours dans une bouteille. Elle sera effectu\u00e9e uniquement par la main de l\u2019homme en attendant \u2013 peut-\u00eatre \u2013 une m\u00e9canisation par tri optique plus tard. <\/p>\n

L\u2019\u00e9raflage <\/b>
\nDurant cette op\u00e9ration, on retire la rafle de la grappe. Certaines pourront toutefois \u00eatre conserv\u00e9es et ajout\u00e9es au vin pour lui ajouter du caract\u00e8re. <\/p>\n

Le foulage <\/b>
\nLes grains de raisin qui sont pass\u00e9s \u00e0 travers le fouloir \u00e9clatent les grains de raisin pour laisser \u00e9chapper le jus. <\/p>\n

Fermentation alcoolique<\/b>
\nC\u2019est la transformation du sucre contenu dans le mo\u00fbt (le jus) en alcool avec d\u00e9veloppement du CO2. En g\u00e9n\u00e9ral, la fermentation durera entre 5 et 6 jours. Durant ce timing, il faudra contr\u00f4ler la diminution du sucre du mo\u00fbt et la temp\u00e9rature pour permettre aux levures de le transformer en alcool. Le remontage a lieu au cours de la fermentation : on pompe le jus du bas de la cuve pour asperger le chapeau (les p\u00e9pins et les peaux) flottant en haut de la cuve. Cela favorise le transfert des mati\u00e8res colorantes, les tanins etc\u2026 dans le jus<\/p>\n

Mac\u00e9ration<\/b>
\nLe chapeau que l\u2019on appelle d\u00e9sormais le marc (peau et p\u00e9pin) et le mo\u00fbt devenu du vin sont en contact durant une dur\u00e9e plus ou moins longue qui d\u00e9terminera la couleur et les ar\u00f4mes et le corps du futur breuvage. Plus la p\u00e9riode est courte, plus le vin sera jeune, rond et fruit\u00e9, \u00e0 l\u2019image d\u2019un Beaujolais. A l\u2019inverse, un temps plus long donnera au cru de la puissance et du tanin.<\/p>\n

L\u2019\u00e9coulage <\/b>
\nA travers le marc (peau et p\u00e9pin), on \u00e9coule tout doucement le breuvage que l\u2019on appelle vin de goutte. Le vin issu du marc sera quant \u00e0 lui nomm\u00e9 vin de presse. Les deux seront m\u00e9lang\u00e9s ou pas, selon le bon vouloir du vigneron. Lorsqu\u2019il s\u2019agit de \u00ab grandes ann\u00e9es \u00bb on utilisera uniquement du vin de goutte.<\/p>\n

Fermentation malolactique <\/b>
\nCette deuxi\u00e8me fermentation d\u2019une dur\u00e9e de 2 ou 3 semaines permettra au vin de perdre en acidit\u00e9. A Bordeaux, seuls les vins rouges passent par ce processus r\u00e9alis\u00e9 en principe autour du mois de novembre. Pour cela, il faudra maintenir la temp\u00e9rature du vin autour d’une vingtaine de degr\u00e9s sinon il faudra patienter jusqu\u2019au printemps suivant. <\/p>\n

L\u2019\u00e9levage <\/b>
\nUn vin, deux possibilit\u00e9s : la barrique de ch\u00eane ou la cuve. Le liquide y sera conserv\u00e9 de 6 \u00e0 24 mois. Chez nous, il le sera 12 mois au minimum. Dans nos cuves en ciment de 90 hectolitres, le vin va mieux s\u2019affiner que dans des sp\u00e9cimens en inox car il y aura moins d\u2019\u00e9changes avec les temp\u00e9ratures ext\u00e9rieures et donc moins de traumatisme. Quand les vins sont \u00e9lev\u00e9s en barriques, ce sont des f\u00fbts de 225 litres en ch\u00eane fran\u00e7ais dont les for\u00eats d\u2019origine sont qualitativement s\u00e9lectionn\u00e9es. <\/p>\n

La mise en bouteille et l\u2019habillage <\/b>
\nQuelques mois sont pass\u00e9s, le vin est pr\u00eat \u00e0 \u00eatre consomm\u00e9. Il va \u00eatre mis en bouteille en tir\u00e9-bouch\u00e9 puis \u00ab habill\u00e9 \u00bb en fonction du client. Etiquette, capsule, tampon… Tout d\u00e9pendra du pays et de la boutique o\u00f9 le vin sera envoy\u00e9. En attendant son heure, il continuera tranquillement son vieillissement. A la v\u00f4tre !<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

Derri\u00e8re ce mot barbare se cachent des professionnels d\u00e9vou\u00e9s, des heures de travail et plusieurs tonnes de mat\u00e9riel\u2026 Si personne n\u2019ignore qu\u2019il s\u2019agit du processus de transformation du raisin en vin, rares sont ceux qui connaissent en d\u00e9tail le proc\u00e9d\u00e9. Nous avons donc d\u00e9cid\u00e9 de vous r\u00e9v\u00e9ler les \u00e9tapes de la vinification et ses secrets. […]<\/p>\n","protected":false},"author":6,"featured_media":718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[70,75],"class_list":["post-717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encyclopedie-du-vin","tag-vendanges","tag-vinification"],"acf":[],"yoast_head":"\nLa vinification et tous ses secrets - ChateauSuau.com<\/title>\n<meta name=\"description\" content=\"La vinification et tous ses secrets\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chateausuau.com\/fr\/la-vinification-et-tous-ses-secrets\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La vinification et tous ses secrets - ChateauSuau.com\" \/>\n<meta property=\"og:description\" content=\"La vinification et tous ses secrets\" \/>\n<meta property=\"og:url\" content=\"https:\/\/chateausuau.com\/fr\/la-vinification-et-tous-ses-secrets\/\" \/>\n<meta property=\"og:site_name\" content=\"Chateau Suau\" \/>\n<meta property=\"article:published_time\" content=\"2015-03-11T13:22:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-08T15:57:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/chateausuau.com\/wp-content\/uploads\/2015\/03\/vue-rasante-barriques.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"1312\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Solene Duclos\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Solene Duclos\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/chateausuau.com\\\/fr\\\/la-vinification-et-tous-ses-secrets\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/chateausuau.com\\\/fr\\\/la-vinification-et-tous-ses-secrets\\\/\"},\"author\":{\"name\":\"Solene Duclos\",\"@id\":\"https:\\\/\\\/chateausuau.com\\\/fr\\\/#\\\/schema\\\/person\\\/7695626c546785060dfc3df2c873f634\"},\"headline\":\"La vinification et tous ses secrets\",\"datePublished\":\"2015-03-11T13:22:03+00:00\",\"dateModified\":\"2019-07-08T15:57:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/chateausuau.com\\\/fr\\\/la-vinification-et-tous-ses-secrets\\\/\"},\"wordCount\":740,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/chateausuau.com\\\/fr\\\/la-vinification-et-tous-ses-secrets\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/chateausuau.com\\\/wp-content\\\/uploads\\\/2015\\\/03\\\/vue-rasante-barriques.jpg\",\"keywords\":[\"Vendanges\",\"Vinification\"],\"articleSection\":[\"Encyclop\u00e9die du Vin\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/chateausuau.com\\\/fr\\\/la-vinification-et-tous-ses-secrets\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/chateausuau.com\\\/fr\\\/la-vinification-et-tous-ses-secrets\\\/\",\"url\":\"https:\\\/\\\/chateausuau.com\\\/fr\\\/la-vinification-et-tous-ses-secrets\\\/\",\"name\":\"La vinification et tous ses secrets - 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