2 lieu-dit Bleurette 33540 Blasimon

FRANCE

Vignoble

Merlet

Grands Vins de Bordeaux & Vins de France

Did you know it ?

 

THE PHENOLOGICAL STAGES OF THE VINE

Stage A - The Winter Bud


Stage B - The Bud in the Cotton


Stage C - The Green Tip


Stage D - Sheet output


Stage E - Spreading Leaves


Stage F - Visible clusters


Stage G - The Separate Bunches

 

Stage H - Separate Floral Buttons

 

Stage I - Flowering

 

Stage J - La Nouaison

 

Stage K - Closing the Cluster

 

Stage L - La Véraison

 

 

Then, once the grapes are ripe and the harvest is over, the vine will start the process of the Fall of the Leaves to fall asleep all winter long (this is the Dormancy) before the next year...and the Cycle starts again!

 

More information

 

2 lieu-dit Bleurette 33540 Blasimon

Our Expertise

As we explained in the section About us, Vincent and Nicolas have invested in a new winery in 2014, much more spacious, and above all able to accommodate the entire harvest of their 90 hectares of vines.

But they have not only enlarged the winery, they have also invested in innovative and technically advanced equipment. This allows them to use two winemaking methods that combine both modernity and tradition.

 


Vincent and Nicolas have been using the thermovinification process since 2015 while keeping the traditional vinification method.

 


We are going to detail both of them.

 


The traditional method of vinification, naturally consists in harvesting the grapes, separating the berries from the stalks and other undesirable greenery, pouring them into what is called a Conquet, then sending the berries to the vats to start the vinification. The vats are then maintained at a temperature of around 27°C during the alcoholic fermentation. This method allows us to obtain a full-bodied wine, revealing a certain typicity and a beautiful body.

For the thermovinification method, the same steps are followed, except that once all the berries are in the Conquet, they will pass through pipes that will allow them to be heated to a temperature of more than 70°C, then cooled, and maintained at a temperature of around 25°C in the vat. This method, which is carried out in the 24 hours following the harvest, makes it possible to obtain a wine with aromas of candied fruits, soft and sweet.

 


 Once the berries are well installed in the stainless steel tanks and the ideal temperature necessary for the alcoholic fermentation has been reached, the yeasts will be able to start their work, transforming the sugars into alcohol.

We will then recover the malolactic fermentation.

 


To learn more about our knowledge, contact us to make an appointment and visit our domain!