Famille Lieubeau: Wines
It is perhaps only natural that the vendanges involve machine-harvesting to a considerable degree, although some sections of the Famille Lieubeau domaine do see hand-picking. The first stage of sorting occurs on board the machine harvester, using optical technology on the very latest models.
The freshly picked grapes are then transported to the Famille Lieubeau cellars. The exact process that follows depends on the cuvée of course, as some will be pressed immediately using pneumatic equipment, whereas others will see a period of skin contact, or macération pelliculaire as the locals put it. For the freshly pressed juice, the pressing is followed by a cold débourbage, clarification and alcoholic fermentation in stainless steel vats. These range in size from 5 to 30 hectolitres, meaning small parcels can be fermented separately as required. The wines are made by Vincent Lieubeau and the Lieubeau team. Vincent is not afraid to embrace modern winemaking technology when he sees value in it, perhaps a reflection of his past experience in the New World, so he monitors oxygen uptake during fermentation using an oximeter, and will protect from oxidation during the vinification by holding the must under protective gas blankets, using either nitrogen or carbon dioxide. He works in several cellars associated with the various vineyards, commonplace for larger domaines in the region.
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