Glossary

A.O.C.: (F)
Apellation d'origine controlée:
The french government has awarded this guarantee of quality to wines of merit since 1935. In order to qualify for this mark of quality, each vineyard has to pass vigorous quality control tests of the soil, the grapes, the fermentation and even the bottling of the wines concerned . It is a guarantee of quality.

Chaptalisation: (F) Chaptalization: (E)
Sugar is added to the wine to increase its alcohol content.

Débourbage: (F)
During the maceration the pomace in the must settles as the temperature drops. This residue is then evacuated.In french the pomace present during maceration is called 'bourbe',and during fermentation the lees are called 'lies'.

Décuvage: (F) Devatting. (E)
At the end of the maceration period the grape-pomace is taken out of the vats and sent to the wine-press.

Délestage: (F)
The wine is withdrawn from the vats during the fermentation process and reinjected, to prevent the grape pomace drying, and to control the evolution of colour and tannins.

Egrappage: (F)
The bunches are destalked before fermention, to lower the acidity of the wine. (A wine too acid produces a dry, astringent taste in the mouth)

Fermentation alcoolique: (F) Alcoholic fermentation. (E)
This fermentation changes the sugary grape-juices into wine, caused by the reaction of microbic enzymes with the organic substances in the juices.

Fermentation malo-lactique: (F) Malolactic Fermentation: (E)
Less well known than the usual (alcohol) fermentation, this second fermentation allows us to lower the acidity of our wines.

Macération: ( F) Maceration: (E)
The individual grapes, or the whole bunches, macerate in thier juices for variable lengths of time, (from several hours to several weeks), before fermentation. This processus disolves the different elements found in the skins into the must.

Marc: (F) Pomace: (E)
Pulp. The solide residue produced during fermentation.

Moût: (F) Must: (E)
Non fermented grape-juice.

Pressurage: (F) Pressing. (E)
The grapes are pressed in a horizontal press before fermentation for the white wines, and after fermentation for the red wines. The pomace (pulp) remaining is then distilled to produce a ‘marc brandy’ and then used, mixed with straw or manure, as a soil improver.

Rafle: (F) Stem. (E)
The squeleton of a bunch of grapes. The stalk.

Rosé de saignée: (F)
This type of rosé wine is obtained with a very short maceration period of several hours,after which the must is run off,and then follows the same vinification as white wines.