Sorting, destemming of Alibi and La Chance

Sorting the grapes for the Alibi at "les Terres Promises" Destemming Grenache at "les Terres Promises"
Yesterday morning the whole vintage team at les Terrer Promises worked together in the winery, which was a pretty unique experience. We started of by sorting the Grenache, Cincault and Carignan we picked this weekend. The grapes had been kept in the original cases in a cooler truck, as this allowed the grapes to be cooled before we destem and start fermention. The team first checked the grapes for rot and green/unsuitable berries. This is pretty important for natural wine – when no additives are used to correct/change the wine all the flavours come from the grapes – and the terrior – so it is even more important to use “clean” grapes.

Grenache in tank waiting for fermentation to start

Grenache in tank waiting for fermentation to start

After the sorting we started the destemming, which was actually a pretty manual exercise… Two guys lifted the cases of grapes into the destemmer, the grapes are collected in a clean case, and the stems are collected in another case. This means we were between 5-7 people at helping with the destemming. The destemmed grapes are thrown in a tank which is then covered by a “chapeau”. Every day the temperature will be taken to see when exactly fermentation will start. As natural yeasts will induce the fermentation, it takes quite a bit longer (between 2-5 days) before the fermentation starts. Yesterday’s grapes are for La Chance and Alibi, both red wines and blends based on grenanche. Maceration will take between 15 to 20 days – but it depends on the actual taste and colour of the wine.

About Caroline

Caroline is a certified Sommelier (by the CMS) and WSET diploma student. In order to specialize in the wines of Champagne she moved to the region and currently works as a wine consultant, wine educator and wine writer. She is a member of the Circle of Wine Writers and writes for several international publications including Palate Press, Snooth, Wine-Searcher, Decanter and Vinogusto; further activities include teaching Champagne related courses at Reims Management School and organizing personalized tasting experiences at http://www.tastingswithatwist.wordpress.com as well as being a regular judge at international wine competitions.
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