Henri Bourgeois - Le temps des vendanges

This evening we running off the red wine from our tank of Pinot noir, that consists in separating the liquid phase from the solid part. The wine ran off gravitationally by one of the taps to the bottom of the tank. Once run out juice, the cap of marc, who still contains a liquid part, was emptied from tank and was transported by conveyor belt to a press in order to obtain the wine of press, who will be used for the assembly of our red Sancerre "Les Baronnes".

The wine of draining and the wine of press were put in separate tanks. These two wines will slowly be cooled in order to clear up them. We will rack then the clear wine so that it do a malolactic fermentation. Malolactic fermentation makes it possible to de-acidify the wine naturally and can last between 2 and 3 months.