La vinification

Vinification à Chablis

The grapes are harvested mechanically and then tipped into a bin with a corkscrew-shaped feed auger.

Then, the bin arrives at the press, around 1 hour after the start of  filling.
The corkscrew-shaped feed auger pushes the grapes into the press.

We use two types of pressing:

  • mechanical pressing, horizontal press with 2 pressing plates and a central screw,
  • pneumatic pressing, a membrane covers half of the basket while the other half is left open to let the juice flow through.

The juices then drain out by means of the force of gravity.

Then the juice goes down into vats for settling (addition of enzymes to accelerate the deposit of the sediments).
The juice is then allowed to settle for between 18 and 24 hours after filling.

The clear juice is then drawn off and some fine must sediment is added again, this is necessary for the the yeasts.

The quantity of sugars present in the must is measured with a mustmeter.
The sediments are then filtered thruogh a filter-press, around 80% of the juice is recovered.
Saccharomyces cerevisiae yeasts are added to the settled juice in order to start the alcoholic fermentation. The vat is not completely filled to allow for foarming.
The yeasts convert the sugars into alcohol.
During fermentation the temperature also increase, a good cooling system is therefore necessary to maintain a suitable temperature ( 19 °C – 20 °C).

Once the fermentation is finished, less than 4g per liter of residual sugars should remain, for dry white wine.
Now, it is necessary to fill the vat to prevent the wine from oxidising.

The wine is allowed to cool to around 10 degrees, then around mid-november its temperature is suddenly increased ( 20°C) in order to set off malolactic fermentation.


The wine is then finished, it is left to clarify naturally, and then the first racking is carried out.

During the first racking, the wine are degassed ( consists of removing a little of the CO2 dissolved during fermentations), they are exposed to oxygen to allow the aromas develop.
Usually a small quantity of fine lees is added for the maturation.
It is possible to prepare wines for bottling after six months maturation.

First it is necessary to get rid of the proteins by fining.
In white wine clay is used : bentonite (powder to be rehydrated in 10 times its weight of water).
It is simply mixed in a homogeneous manner, the negatively charged bentonite attracts the positive proteins at the bottom of the vat.

After 3 weeks to one month the fined wine, which is then properly clarified, is ready for the next stage.

It is necessary for it to be cooled ( -3 to -4°C ) in order to precipitate the crystals.
The wine is then filtered to remove these crystals, the wine can thus travel under extreme conditions.