Ampelidae: Wines
One obvious nod to the importance of modern technology is machine harvesting; the domaine is largely harvested mechanically rather than by hand, although this was a commitment Frédéric made only after the development of newer models of machine harvesters which offer better on-board sorting. The advantages, as far as Frédéric is concerned, is quick picking, bringing in fruit from 10 hectares in a day (important when you have 100 hectares to work with), and the ability to pick at night.
Machine-picked fruit is inherently destemmed, and these days can be sorted on board using optical technology, so when the fruit arrives at the cellars the whites go straight into press, under nitrogen, while the reds go straight into cuve. The key practices in the cellars are temperature control for the fermentations, the prevention of oxidation by use of inert gas, and also by the careful use of sulphites. Sulphites are vital with Sauvignon Blanc (the majority of the crop) says Frédéric Brochet, as the classic aromatic compounds are so sensitive to oxidation. The levels never exceed 80 mg/l, and the red wines tend to have figures closer to 30 mg/l. Thereafter science continues to play a role, with continuous monitoring of temperature, sugar and oxygen levels in the various cuves. Some wines ferment in barrel though, and here the temperature is damped down by undertaking the vinifications in one of the various subterranean limestone cellars at Frédéric’s disposal.
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