Brief description of the wine dry white wines and velvety by fermentation in the presence of the block of the stick (cuvaison).

摘要

Production of smooth and fruity white wines, pleasant in the mouth, by a wine-making process in three successive phases: First phase called vat fermentation. Fermentation phase in the presence of grapes during which the must will acquire all its qualities. Second phase called separation phase. Upon draining, separation of the non-expressed juice and the expressed juice under the protection of the carbon dioxide produced by the fermentation with lowering of the temperature. Third phase called processing phase. End of fermentation phase at low temperature, during which phase the conventional treatments used in traditional wine making can be applied. Production of a smooth and very fruity non-expressed wine and of a more neutral but richer expressed wine which, after treatment, can most often be reintegrated.