THE LIFE CYCLE OF A GRAPEVINE
Each year, the grapevine develops in rhythm with the
seasons, following a plant cycle divided into several
stages. During winter, the grapevine enters a period of
hibernation, known as winter rest. The sap no longer
circulates through the plant.
Winegrowers prune their vines in order to remove
vine shoots and selects the buds that will grow and
produce the next year’s fruit. Spring it the time for
the débourrement: when the buds begin to develop.
This is the period when the vine branches and
leaves grow.
The grapevine comes back to life and sap once again
circulates through the plant. May and June see the
plant flowering, with small flowers appearing.
In the summer, foliage continues to develop and the
flowers transform into grape seeds. August is the
time of véraison: the unripe grapes grow bigger and
ripen. They turn either red or white, become less acidic
and increase their sugar content and flavour. Finally,
autumn is the time for the grape harvest.
The grapes are harvested either by hand or by a grape
harvester.
The vineyard at Espondeilhan: a touch of Tuscany in Languedoc.
THE MAJOR PRINCIPLES OF VINIFICATION
The 18th century winery at Château de Raissac
THE AOC AND IGP APPELLATIONS
Identified and certified wines linked to a geographical
area enjoy international protection. As a result, they
have an appellation and a logo, signifying their origin
and recognised quality in Europe.
In this way, AOCs - appellation d’origine contrôlée -
guarantee a level of quality of the vineyards that meet
established specifications. Specific geographical
areas called ‘denominations’ are determined within
the appellation system to allow them to distinguish
themselves. Thus, we can talk about the Languedoc
AOC and the Fonseranes denomination, currently being
certified by INAO (institut national des appellations
d’origine). Protected Geographical Indication, or IGP in
French, replaces the former term of ‘vin de pays’. As
a result, the consumer can taste the products offered
in total confidence. These are often blended varieties,
produced in 3 colours, with a large proportion of rosés,
even if reds dominate. They are created by independent,
inventive winegrowers, cooperatives and privately-
owned wineries, subject to strict specifications and
rooted in a territory which identifies them.
Thus, you will find Coteaux de Béziers, Coteaux
d’Enserune, Côtes de Thongue and Pays d’Oc IGPs.
The operation which enables the grapes to be transformed into wine is called
vinification. It takes approximately 1.3 to 1.5 kg of grapes to obtain a litre of
wine. The key stages of vinification are destemming, pressing, maceration and
fermentation. The order of the stages differs depending on the type of wine to be
created. The grape variety also affects the type of wine obtained.
Alcoholic fermentation, the main stage of vinification, is a natural phenomenon
during which the sugar from grapes turns into alcohol through the effect of yeast.
This transformation is accompanied by the release of carbon dioxide gas. This
is the same gas contained in champagne (its production occurs naturally in the
bottle) that makes corks pop and bubbles form.
Vinification is a delicate operation that depends on the skill of the winemaker and
the oenologist for its success.
After pressing, the wine is clarified, stabilised and then matured (in oak barrels if
it is to be matured “sous bois”). Depending on the type of wine required, the period
of fermentation “sous bois” will be longer or shorter. It allows the wine to open up
through a slow evolution, at the end of which the wine is filtered and bottled.
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