Hand picked and collected in traditional wooden tubs...
Souvenirs, souvenirs 1988
Hand picked and collected in traditional wooden tubs...
Like for every wine, the character of great Champagne is born in the vineyards. But its quality highly depends on the pressing of the grapes. Traditionally, vertical basket presses containing 4000 kg of grapes (or a multiple of 4000 kg) are used in Champagne. Press, cellar and tanks are standardized and their conformity is checked by the CIVC (Comité interprofessionnel du vin de Champagne) and the INAO (Institut national des appellations d’origine). Grapes are pressed as whole bunches without destemming. The advantage of whole bunch pressing is that the juice flows out of the pomace more easily. Additionally, the pomace filters the juice, that runs out of the press particularly clean and clear.
According to its quality, the must is split into different parts, called “cuvee” for the first part, “taille” for the last part. During pressing, pomace is restacked by hand several times to facilitate liberation of the juice.
After several hours of loading, pressing, restacking and unloading the basket, the wine maker obtains some 2050 litres of “cuvee” and 500 litres of “taille” must. That’s the maximum press yield allowed by the production rules of the Champagne region.
“Created in March 2001 by Inter Rhône, “Découvertes enVallée du Rhône” 2013 is the 7th edition of this trade and original wine fair. It will take place in the terroir of the Rhône Valley and in our regional historical heritage.”
Spread over four days, four prestigious sites will welcome you at the heart of the Rhône Valley.
When I last time visited Nathalie and Hubert in December (I love to go to the Champagne towards the end of the year!), they asked me to put those pictures of the 2012 harvest on the website.
The pictures have been taken in September 2012. One week of harvest a under grey but rain-free sky, picking Chardonnay grapes of the Côte des Blancs. Every acre of the small and dispersed vineyards is harvested by hand, with the help of hundreds of hands. A very fast and concentrated harvest, typical for regions that cultivate only one grape variety. Despite the differences between terroirs, almost all grapes are ripe at the same time. Even more, as only “low” maturity levels a required to produce sparkling wines, in order to preserve acidity and fresh aromas in the grapes.
Vertical tasting of “Les Aspres” from 2011 to 1998...
On Saturday June 30th, the Domaine de l’Arjolle proposed to spend a “Gourmet Day” in the vineyards of the Côtes de Thongue and in the gardens of Château Margon, north of Pézenas.
The program included nice weather, delicious wines and some local specials, prepared with care by the partners of the Arjolle: Fresh oysters from Bouzigues, cold cuts and smoked goose liver, tuna with ginger and spices, as well as an assortment of excellent cheese and some alluring deserts….
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