Harvesting
by hand
During the harvest, the challenge is to pick the grapes at the right time. Observation and detailed knowledge of our plots, together with measurements and analyses of ripeness, enable us to decide on the right day for harvesting.
The proximity of our plots means that we can bring the freshest grapes back to the winery. We harvest by hand in buckets and then in racks, so there’s no need to crush the bunches, which are sorted directly in the vineyard.
Our working space offers us numerous possibilities for direct pressing with or without settling or maceration.
Native yeasts
We work to ensure the life and health of our vines. This energetic environment allows us to produce a healthy, dynamic wine. The week before the harvest, we pick beautiful bunches of grapes from all over the estate, as we move around the plots. The grapes are destemmed and vatted, fresh. Fermentation starts spontaneously and after a few days, we draw off the fermenting grape juice: this is the leaven.
Like a baker, we take a portion of this boiling juice each day to seed our vats. The leaven is supplemented with fresh juice to maintain and restart the fermentation process.
This artisan choice is motivated by the desire to make the most of our terroir.
Cellars
Our winery is in the Nantes tradition: most of the vats are underground. Their capacity ranges from 23 hL to 95 hL. The floor is dotted with hatches giving access to the concrete vats, which have tiled or glazed walls. This configuration frees up a great deal of space, enabling the wine to be matured on its lees in the most appropriate and high-quality way.
600-litre demi-muids are used for vinification and ageing of our Folle Blanche and red wine macerations.
Our 500-litre stoneware jars, white because they are rich in Limoges kaolin, are used for our exceptional cuvées, for which micro-oxygenation throughout the maturing process is essential.
Finally, the winery is completed by stainless steel and concrete vats, modern and perfect for the vinification and ageing of our red wines.
Ageing
Once fermentation is complete, we close the vats and let time do its work. The yeasts have finished their work and slowly settle to the bottom to form the lees. We sometimes stir the lees in a vat during the winter, in other words, put the lees back into suspension to enrich the wine.
Throughout the ageing process, which lasts from 6 months to over 2 years, we intervene regularly … by tasting! It’s our way of keeping a close eye on our wines and getting to know them well.
Bottling
From the spring following the harvest, the wines are bottled one after the other. When the tasting confirms it, and sometimes after long discussions and reflections on the blends, we decide on the bottling date.
This crucial stage is the final act in our work as artisan winemakers. With the greatest respect for the wine, bottling takes place on the fruit day or the flower day, under inert gas and in good spirits!
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Every time we meet you, we share some news about the estate and its development. On a weekly basis, we communicate on social networks, aiming to deliver content that allows readers to understand a little more about the story behind each bottle of wine.
🇫🇷 Bienvenue en terre agricole !
Nous vous attendons nombreux au domaine.
Au programme :
- Atelier De la vigne au verre, 10h à 12h
- Apportez votre pique-nique pour déjeuner dans notre chai, de 12h30 à 14h
- Assemblez votre vin, créez votre cuvée et repartez avec votre bouteille, de 14h à 15h30
Rendez-vous pour prendre vos places sur 👉 https://my.weezevent.com/visitez-les-exploitations-agricoles-vertaviennes-2024
📆 Samedi 12 octobre, de 9h à 18h
🎫 Gratuit sur réservation
🇺🇸 Welcome to agricultural land!
We look forward to seeing you at the estate.
Program:
- From vine to glass workshop, 10am to 12pm
- Bring your own picnic lunch to enjoy in our winery, 12:30 to 2 p.m.
- Assemble your own wine, create your own cuvée and leave with your own bottle, 2pm to 3:30pm
📆 Saturday, October 12, 9am to 6pm
🎫 Free on reservation
#lestroistois #winemaker #vigneronindependant #vignoblenantais #wine #vin #nantes @villedevertou #vigneronindependant #domaineviticole #agriculturebiologique #naturalwine #vinsnaturels
🇫🇷 Histoire de jus de macération
- des belles grappes
- des vendangeurs chargés
- un encuvage de baies éraflées
- un décuvage à 8 jours
- un écoulement en demi-muid
Nell 2024, te voilà !
🇺🇸 History of maceration juice
- of beautiful bunches
- loaded pickers
- vatting of destemmed grapes
- 8-day devatting
- run-off in demi-muid
Nell 2024, here you are!
#lestroistois #winemaker #vigneronindependant #vignoblenantais #wine #vin #nantes #vendanges2024 #vendange #vendanges #wineharvest #vinblanc
🇫🇷 Histoire de jus rouge 🍷
- des belles grappes
- des vendangeurs heureux
- un encuvage en grappes entière
- un décuvage à 7 jours
- une presse légère
- un beau jus qui finit tranquillement sa fermentation
Red Hot 2024 te voilà !
🇺🇸 History of red juice
- of beautiful grapes
- happy harvesters
- whole bunch vatting
- 7-day devatting
- a light press
- a beautiful juice that quietly finishes fermentation
Red Hot 2024 here you come!
#lestroistois #winemaker #vigneronindependant #vignoblenantais #wine #vin #nantes #vendanges2024 #vendange #vendanges #wineharvest #vinrouge #redwine
🇫🇷 Des coings, du foin et un peu de raisin... 🌾🍇
Dans quelques jours, nous débuterons nos vendanges en recevant précieusement chacune des baies que Dame Nature aura bien voulu nous offrir pour ce millésime 2024.
🇺🇸 Quinces, hay and a little grapes...
In a few days` time, we`ll be starting our harvest, carefully receiving each and every berry that Mother Nature has been kind enough to offer us for this 2024 vintage.
#lestroistois #winemaker #vigneronindependant #vignoblenantais #wine #vin #nantes #nantesfoodies #vendanges2024 #vendange #vendanges #wineharvest
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