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Harvest
reception:
In 2000, under the direction of a world reknown oenologist, the wine plant of
château du Petit Puch was completely rebuilt in search of top quality
production.
Grapes arrive fresh and unscathed to the wine plant thanks to its
transportation in small boxes. This most qualitative process avoids the
phenomena of oxidation and premature maceration highly damageable in terms of
quality. The crushing of the grapes actually triggers the action of yeast
located on its skin, and the transformation of the internal cells of the skin
which contain most of the aroma. These transformations must happen inside the
vat, but obviously not outside in the open air.
The bunches delivered in small cases are submitted to a second sorting of
quality before going through the stalk removing machine. The
machine takes away the wood of the clusters, and pours the grapes on the
sorting table where the small remaining impurities are manually taken away. The
berries are then collected in a stainless steel container.
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The content of the
container is carried up on a conveying belt (and not a screw mechanism in
order, once more, to respect the integrity of the berries). All along
collection and transportation the grapes have not been crushed. They arrive
unscathed at the top of the vats where they are finally submitted to a slight
crushing: The skin is gently sliced through passage between two rolls working
in opposition, in order to help the action of the natural yeasts.
This whole highly qualitative process keeps all the aroma and organoleptic
potential of the grapes till they enter the vats
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The Fermentations
:
The Chateau du Petit Puch uses only stainless steel, small capacity and thermo
regulated vats.
The alcoholic fermentation is conducted in open vats, under temperature
control, with morning and evening punching down. This punching down is a
manual mixing of the marc with the must or juice which allows the gentlest
extraction of the tannins, fruit and aroma of the grapes.
After the alcoholic fermentation the wine is drawn off and the marc is pressed.
The Chateau du Petit Puch uses a small vertical basket press which limits the
astringency and the green taste, such producing high quality press wine.
This wine is then used in the making of the final blend.
The malolactic fermentation is then conducted in the vats, again under
temperature control.
During the alcoholic fermentation which is the transformation of natural sugar
into alcohol, the nature of the game was to prevent temperature to raise too
much in order not to destroy the natural yeasts.
On the contrary, the second fermentation the malo-lactic ,which is a natural
biological de-acidification must be conducted under a minimum of temperature.
It is conducted in vats and gives the young wine its smooth and round taste.
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Maturing :
After one or several drawing off to eliminate the lees, the wine is put into
barrels during winter. It lives twelve months in oak  barrels changed every three rolling years and is
finally blended and prepared to be bottled.
The wine plant of Chateau du Petit Puch, housed in 14th and 15th century
building, incorporates the most advanced practices in wine making and are under
very strict hygiene control. It is this chain of quality, managed by a very
passionate team, which allows the production of this wine structured and
smooth, well balanced, with aroma of ripe fruit, velvety and long in mouth, a
real pleasure to enjoy.
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