Our expertise
This is where it all plays out! a concentrate of polyphenols with antioxidant, anticancer and anti-aging properties ...
Represents 6 to 9% of the mass of the grape.
The bloom: a kind of white film on the surface of the grapes contains, among other things, yeasts. They will accompany the grape on its way to the cellar. There, as soon as the juices from the grain are released, the yeast will get to work and transform the sugar in the fruit into alcohol, the yeast then die, but are still useful to help amplify the flavours of the grapes.
The hypodermis: this countains flavours which intervene in the aroma of the grape, the Resvératrol is undoubtedly the most interesting molecule for health. In one gram of grape skin, we find between 50 and 100 micrograms. It is a polyphenolic compound known for its antioxidant properties that protect against aging, oxidative stress, inflammation and cardiovascular events. It would also have anticancer virtues. The hypodermis also contains anthocyanins, which are coloring pigments.Represents 85% of the mass of the grape.
This is the most important part (in size) of a grape. It is generally colourless. It is made up mainly of water, sugars and organic acids.
It is the sugars contained in the pulp which are transformed into alcohol by the yeasts.
Represents 3% of the mass of grape.
It is the seed of the vine. There is a maximum of 4 seeds per berry. They are mainly composed of water, tannins and oil.
An insufficiently ripe seed can give the wine a bitter taste.
Master the knowledge and techniques to promote the taste expression of grapes transformed into wine.
Understanding and respecting the potential of the raw material ..
"We only do what the grapes allow"
During winemaking, several processes follow one another depending on the wines we produce.
The goal of winemaking is to transform grape juice (sweet, fragrant, sour, bitter and tannic) into wine. A fruity, alcoholic wine, more or less coloured and more or less tannic.
It is therefore important to know the main components of the grapes which will give the characteristics of the wines that we want.
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