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Chateau
La Borie produces exclusively red wines. The quality
search is a measurable constant by the quantity of
obtained medals.
1
- The grapes harvest
The
grapes harvest begins generally the first week of
September. Part of it is realized by hand, and the rest
is done mechanically using a machine Pellenc 3140.
We found two reasons to use a mechanic harvest machine :
- The first one is a qualitative matter,
- The second is economic.
Qualitative:
It allows to harvest the grapes the right day J at the
right hour H. We can avoid the warmest hours of the day
to bring grapes to the cellar with a lower temperature.
The delay between the crops and arrival in the vat is
reduced what lowers the oxidation.
Economic: The recruitment of experimented vintagers
becomes more and more difficult and the cost goes up
years after years.
2
– The reception of grapes in the cellar
Each
varietal is converted into wine separately.
Thanks to the warm and dry climate that often
accompanies the mistral (local dominant wind) the
sorting of the grapes harvested is reduced. The grapes
are received in a tank, they are forwarded to the wine
press and to the picking off. Then they go to the vats.
Picking off refines and softens tannins preserved in the
wine. We then inject (in a homogeneous and effective
way, having in mind to lower the quantities) in the
press-musts some sulphur essential to the preservation
of long term maturing wines. This continuous injection
process allowed the quantity of sulphur to be divided by
two.
3
– Vats and fermentation
Sugar
is transformed into alcohol by natural action of
endogenous yeasts that have been present in the cellar
for years. The cooling of the must is done through a
heat exchanger water / wine. We look for a maximum of
73.4 °F at the start of the fermentation. Wines are
pumped over twice a day. Each time, the must is cooled
to 77°F and the hat of marc is abundantly
splashed to extract the aromas, the tannins and the
color.
The fermentation in vats goes for one week minimum and
often 15 days.
4
– The devating
We
proceed to the devatting when the totality of sugars are
transformed into alcohol, when the density reaches 995.
During the running off we separate the wine and the
marc. The press wine is vinified separately.
5-
The pressing
The
marc is pressed with Vaselin press that allows a very
precise control of the process. Wines of press are
converted into wine separately. |
quantity
of sugar which gives us an estimate of the alcoholic
future degree, 
