THE WORK OF THE VINE THROUGHOUT THE SEASONS
Prune : from December to March, it helps to train the vine
and to control production.
This is a short size cup type.
In the spring:
The disbudding is to remove undesirable shoots
The preparation of the trellis
The grounds care
Lifting and shearing manual for grapevines whose relief does not allow the mechanization
Trellising and mechanical trimming for other plots
The grounds maintenance
The harvest: they are purely manual. About 25 people are hired for 12 to 15 days. This is the highlight of the vineyard, a time involved in both emulation and reward. The manual sorting of the grapes is rigorous, in order to select the best fruit to obtain optimum quality.
WORK AT CHAI
n Beaujolais, the Wine storehouse of wine making is called the winery. It was built in 1999 (replacing an old site which became too small and difficult to adapt to current requirements). We have stainless steel tanks, so we can work under perfectly hygienic conditions. Fermentation takes place in these tanks for 6 to 12 days, depending on the wines that are to be obtained. During this period, various operations are performed and fermentation takes place under the supervision of the winemaker, particularly temperature control, everything is implemented to obtain wines combining finesse and elegance. Pressing then occurs and the alcoholic fermentation will be completed in the liquid phase followed by malolactic fermentation.
THE WORK IN CELLAR
hen the fermentation is completed, the wines are racked. Then they are housed in vats or oak barrels where they will be raised until the bottling in April.
Matthieu, Chantal ROCHETTE - Propriétaires, récoltants à Régnié-Durette
The alcohol abuse is dangerous for the health. To drink with moderation.