vinification
Work in the cellar
Clairette de Die Tradition
After the harvest, depending on the desired wine, different vinification routes are envisaged:
Clairette de Die Tradition Bio is made from 97% Muscat petits grains and 3% Clairette white, is vinified according to the Ancestral Dioise Method. The oldest method of vinification in the world but also the most natural:
1. Reception of the harvest and pressing: The manually harvested grapes are pressed in a pneumatic press which limits the pneumatic press which limits the crushing of the berries. The juice is then clarified (settled) by by sedimentation in temperature-controlled vats.
2. Partial fermentation of the must: After settling, the grape juice goes into alcoholic fermentation thanks to the yeasts fermentation thanks to the yeasts naturally contained in the grapes (indigenous yeasts). It is then cooled to 4°C throughout the fermentation process.
3. Tirage and prise de mousse: The semi-fermented wine (about 6% alcohol) is then bottled without the addition of addition of tirage liqueur. The sugar that is naturally contained in the grapes (residual sugar) as well as the indigenous yeasts still present, continue their fermentation in the bottle. The sugar naturally contained in the grapes (residual sugar) and the indigenous yeasts still present, continue their fermentation in the bottle for 6 months. Under the effect of pressure, the fermentation stops naturally before the sugars are exhausted. Clairette de Die is thus naturally sweet and low in alcohol (about 7.5% vol.).
4. After a period of 9 months of ageing, the bottles are transferred to the vats and the wine is filtered and put into its final bottle (without the addition of expedition liquor). and then put into its final bottle (without adding any expedition liqueur).
5. The bottles of Clairette de Die Bio Tradition are then labelled and put into boxes for marketing.
Clairette de Die Brut
Clairette de Die Brut Bio 100% Clairette Blanche grape variety, is vinified according to the Traditional Method.
1. Reception of the harvest and pressing: The hand-picked grapes are pressed in a pneumatic press which limits the crushing of the berries. The juice is then clarified (settled) by sedimentation in temperature-controlled vats.
2. 1st total fermentation in the vat: After settling, the juice goes through alcoholic fermentation with the natural yeasts of the grape (indigenous yeasts). Fermentation takes place at around 12°C until the sugars are exhausted (total fermentation).
3. Maturing on the lees: The wine is then racked and matured on the lees for 6 months in order to extract a certain unctuousness.
4. Tirage and prise de mousse: We then add a liqueur de tirage (sugar and yeast) to the base wine before bottling to start the second fermentation.
5. Bottle ageing: The bottles are kept for 24 months on laths (lying in paloxes) in order to obtain roundness and more complex aromas.
6. Racking and disgorging: After this long period, the bottles are stirred on racks and disgorged manually on the fly. We are one of the last estates in the appellation to carry out these two stages by hand, as our ancestors did. This is a stage that requires a certain amount of know-how so that the deposit descends into the neck of the bottle and is then removed by a technical gesture when the bottle is opened. No expedition liquor is added. The bottle is then corked and muzzled.
7. The bottles of Clairette de Die Bio Brut are then labelled and put into boxes for marketing.
Grape juice
Organic grape juice 100% Muscat petits grains (without alcohol):
1. Reception of the harvest and pressing: The hand-picked grapes are pressed in a pneumatic press. The juice is then clarified (settled) by sedimentation in temperature-controlled vats
.
2. The juice is then pasteurised, bottled and labelled for marketing.