Winemaking

The harvest

From the vine to the press

The Domaine de la Jobeline vineyards are situated a few hundred meters away from the winery. The freshly gathered grapes are directly taken to the press within minutes to avoid oxidation.

The harvested grapes are immediately transferred into the press using the gravity method to protect the fruit from getting damaged. The press is then instantly started.

The harvest is done by hand on the youngest and oldest vineyard parcels.

The harvest is done mechanically when the vine structure allows. This helps organize the harvest more accurately in respect to meteorological conditions and gives us the ability to harvest each parcel when the grape has reached its optimal maturity.

The winery

An alliance of tradition and modernity

The winery is a thermal insulated building, equipped with new equipment: wine press, vats, cooling unit and cooling plant to preserve optimal wine quality.

The pneumatic press is programmed for a long (more than 3 hours) and fragmented press allowing for softened grape juice extraction.

Peristaltic pumps keep the must and wines from brewing and oxygenating.

25 steel vats of various holding capacities, thermoregulated and digitally programmed enable us to vinify each vineyard parcel separately.

The vinification in oak barrels and wine storage is located in a climate-controlled wine cellar.

Winemaking

Taylor-made

Chardonnay grape variety

Chardonnay’s alcoholic fermentation, obtained only by the presence of natural yeast, is a very long process permitting the yeast to work until all sugar has been eliminated. The fermentation occurs between 16 and 18 degrees to seek out freshness and aromatic complexity. Malolactic fermentation starts spontaneously during the winter.

The largest part of the vintage is raised and matured on fine lees in steel vats whilst a smaller part is directly vinified in oak barrels of various ages.

Aligote grape variety

Aligote is vinified with the same methods used for Chardonnay.

Gamay grape variety

Gamay vinification begins with a cold pre-fermentation maceration between 8 and 10 degrees during 1 week. The alcoholic fermentation is then triggered between 18 to 21 degrees with daily treading. At the end of the fermentation process, a new cold maceration takes place of the same time period. The fermented juice is then removed from the vats, using the gravity method, it is then transferred into oak barrels or vats depending on the vineyard parcel and desired wine.

The ageing period varies from 6 to 12 months depending on the cuvee. During this time, physico-chemical analysis are regularly performed with tastings to closely follow the evolution of the wine.

Overall, we minimize our interference with the vinification process.

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