{"id":763,"date":"2024-05-08T17:19:05","date_gmt":"2024-05-08T15:19:05","guid":{"rendered":"https:\/\/dev3.estellemoulis-design.fr\/de-la-vigne-au-chai\/"},"modified":"2024-07-18T10:32:30","modified_gmt":"2024-07-18T08:32:30","slug":"from-vine-to-cellar","status":"publish","type":"page","link":"https:\/\/gourgazaud.com\/en\/from-vine-to-cellar\/","title":{"rendered":"From vine to cellar"},"content":{"rendered":"

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FROM VINE TO CELLAR<\/h1>\n

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Although we try to tame nature, the seasons come and go and bring us their share of questions and worries.<\/p>\n

We are still apprenticed sailors who have to make our mark on the north wind, called \u00ab Tramontagne \u00bb and considered by the Romans, as a divinity, as well as on the south wind called \u00ab le Marin \u00bb.<\/p>\n

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Through the seasons<\/h2>\n

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“AUTUMN, SPRING OF WINTER”<\/strong><\/span>
Quote from Henri de Toulouse Lautrec<\/span><\/em><\/p>\n

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The grapes are in the cellar and autumn is setting in.
Each vat continues it\u2019s fermentation at it\u2019s own pace. The cellar workers gently orchestrate the pumping over, the racking and, if necessary, the micro oxygenation in order to extract only the best.
Outside, the first ploughing prepares the soil for the first rains and the leaves begin to to fall. The vine enters its vegetative rest \u2026 This is the signal for the beginning of pruning.<\/p>\n

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“WINTER, A MELANCHOLIC AND GRACEFUL ANDANTE”<\/strong><\/span>
Quote from George Sand<\/span><\/em><\/p>\n

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The pruning secators are in action and each plot has its own pruning method : Gobelet, Cordon de Royat or Guyot. Each year, from the end of November to the beginning of March, our team travels 400 km in the vineyards and performs about 2 280 000 pruinings.
On the cellar side, there is no lack of work: blending of the \u00ab Jolies filles \u00bb released from the Cuv\u00e9e M\u00e9lanie and preparation and filtration of the white and pink wines of the year.<\/p>\n

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“SPRING OR THE SKY LOOKS LIKE IT\u2019S CRYING WITH JOY”<\/strong><\/span>
Quote from Jean Paul Toulet<\/span><\/em><\/p>\n

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Spring is synonomous with bottling. Ros\u00e9, Viognier, Chardonnay \u2026 all leaving the cellar in a bottle.
Outside, when the soil begins to warm, the vineyard awakens with a \u00ab bleeding \u00bb of the vine signalling the arrival of the first buds.
But beware ! After bud break the young shoots are very vulnerable to frost damage.
Buds appear at the top of the previous growth cycle green and covered in scales, daily growing longer and larger.
The flowering precedes the nouaison, i.e. the formation of the grapes, which proceeds to the stage known as \u00ab petit pois \u00bb. Depending on the crop yield, green haversting is sometimes decided upon.<\/p>\n

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“SUMMER VERIFIES THE GESTURES OF SPRING”<\/strong><\/span>
Quote from Hubert Haddad<\/span><\/em><\/p>\n

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Following fruit set the bunches are climaxing in a process known as engustment and summer is in full swing.
Depending on the grape variety, the berries lighten or become coloured : this is the \u00ab v\u00e9raison \u00bb. We are 40 days away from the harvest.
After regular inspections in the rows and tastings of the berries : fineness of the skin, sweetness of the grapes, degree and ripeness of the pips, the date of the harvest of each plot is determined.
For more than one month, a chain of small tippers arrives every day in the cellar and the alchemy begins. The cellar then comes to a boil, skin macerations, pressings, start of fermentations, temperature control, \u00ab b\u00e2tonnages \u00bb \u2026 The eternal quest for the best expression of our grape varieties and our terroir.<\/p>\n

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Our philosophy<\/h2>\n

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The vine is the creation of men and women, that, without their passionate work, would become a mere creeper.<\/p>\n

Short pruning, green harvesting, small yields, these various works of the vine impose their strict rules throughout the seasons, guaranteeing a wine of high quality and excellence.<\/p>\n

Respectful of the environment and concerned about protecting the landscape and biodiversity, we now adhere to the HVE3 label.<\/p>\n

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FROM VINE TO CELLARAlthough we try to tame nature, the seasons come and go and bring us their share of questions and worries. We are still apprenticed sailors who have to make our mark on the north wind, called \u00ab Tramontagne \u00bb and considered by the Romans, as a divinity, as well as on the […]<\/p>\n","protected":false},"author":1,"featured_media":620,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-763","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nCH\u00c2TEAU DE GOURGAZAUD | Through the seasons | Our Philosophy<\/title>\n<meta name=\"description\" content=\"Although we try to tame nature, the seasons come and go and bring us their share of questions and worries.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gourgazaud.com\/en\/from-vine-to-cellar\/\" \/>\n<meta property=\"og:locale\" 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