‘Barrels less than six years old oxygenate the wine without imparting a woody aroma.’
I I like to mature my wines in oak barrels on the lees.
For this, lees of very good quality are necessary. For this reason, I use a vertical press which slowly presses the whole grapes without damaging them.
The juices are thus very pure. I then put them in oak barrels where the alcoholic and malolactic fermentation is finished on fine lees..
W hen bottling, a simple filtration through ‘terre’ is performed which preserves all the characteristics of my wine.
During the alcoholic fermentation, yeasts transform the sugar into alcohol and while doing so, transmit the characteristics of the soil. Unfortunately, chemical plant protection products destroy a large part of the natural yeast flora and so an organic culture is indispensable for producing wine with indigenous yeasts. When syntheses of yeasts are used, they don’t transmit the characteristics of the land as they are often selected from other regions.
I am interested in vinification without sulphur and without filtration for certain vintages in certain conditions, but never systematically. I have studied the effect on wine of fundamentalist practices of no sulphur or too much sulphur : too much or too little idealism kills wine. Maybe it’s time to reconsider the use of sulphur. In homeopathy, sulphur allows the illness to continue its process towards healing. Alchemists talked of sulphur as the principal motor. I think that it’s time to move on from extreme and divisive views which halt progress. Alchemist blacksmiths used to pour sulphur to pierce iron, they also treated all sorts of illnesses with sulphur. We have a lot of sulphur in our bodies, it is necessary and important. In the blood, we have more sulphur than iron, it helps control of the liver. I think that winemakers should look differently at the use of sulphur. Mined sulphur is maybe an area that I will study.