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Once we’ve put the grapes in the container,
it’s tipped up and poured in the wine-press;
it takes 4 hours to press.
Once it’s finished, we collect the stalk to be sent for distillation.
The juice down in an underground vat,
and is gradually cooled down until the sediments settle at the bottom.
The next day, I pump up the liquid into a vat
where the fermentation starts for 15-20 days,
depending on the sweetness of the grapes.
After that, we stop the fermentation at the right time
in order the amount of residual sugar needed for all sweet wines.
The aromas are then of exotic fruit, like pineapple;
it’s like candied.
It’s exactly this juice that will become a very good Sweet Bordeaux.
That is a very good start to produce something quite nice,
though fresh, but not too sweet.
We must be careful to keep these wines a little vivacious to balance their taste.
We need another fortnight of good weather to finish the harvest
and produce a very good 2010 vintage.