The 2018 vintage:
After a dry year and a very hot summer, we startedto harvest the Gamay on August 29th.
2018 vintage is an excellent quality vintage. The grapes look very good, no diseases, no rot, just good-looking grapes.
The acidity level is a bit lower than last year. The yields are satisfactory in all areas.
In terms of maturity, our vineyard is located at mid height of the hills which is the best location for perfect maturity level, keeping freshness for the grapes. All grapes are harvested manually.
After being sorted, the entire bunches of grape are taken into the Vat for fermentation. We unload them on an a conveyor which takes them into the vat. Within a few hours, the alcoholic fermentation starts.
The sugar contained in the grapes will be converted into alcohol, thanks to the action of the natural yeasts. Twice a day during the fermentation, we pump over the juice contained in the vat. This homogenizes the interior of the tank. It also helps to extract the color. It nurtures the grapes located at the top of the vat.
During the pumping over, we follow density and temperature, to make sure that there is no problem in the fermentation.
The alcoholic fermentation usually takes 4 to 6 days. Once this fermentation is over, we take the grapes out in order to press them.
Once the density is low enough, the alcoholic fermentation is over. It is time to empty the vat. The free-run juice is pumped into another vat, and the grapes are taken into the press. Entire bunch semi carbonic maceration is a typical vinification process for Beaujolais and Beaujolais Nouveau wines. That is the reason why we do not destem the bunches. The bunches are then gently pressed in our pneumatic press. The press juice is assembled with the free-run juice in the vat, using a pump. This new made wine will now wait a few weeks for the start of the Malolactic Fermentation, which at the same time lowers the acidity and helps for the wine stability, thanks to the action of lactic bacteria. After that, the wine is almost ready for bottling !
Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.