{"id":334,"date":"2014-04-04T14:36:25","date_gmt":"2014-04-04T14:36:25","guid":{"rendered":"https:\/\/www.closdecaille.com\/?page_id=334"},"modified":"2022-02-11T17:08:17","modified_gmt":"2022-02-11T16:08:17","slug":"la-vinification","status":"publish","type":"page","link":"https:\/\/www.closdecaille.com\/lelaboration\/la-vinification\/","title":{"rendered":"La Vinification"},"content":{"rendered":"<p>Dans une architecture sign\u00e9e Rudy Ricciotti, le Clos de Caille vinifie ses cuv\u00e9es \u00e0 l&rsquo;aide d&rsquo;\u00e9quipements vinicoles modernes et de savoir-faire alliant technologie et\u00a0tradition.<\/p>\n<ul>\n<li>D\u00e8s son arriv\u00e9e au chai, le raisin r\u00e9colt\u00e9 de nuit afin que sa temp\u00e9rature soit fraiche est d\u00e9charg\u00e9 gravitairement dans un conquet vibrant.<\/li>\n<li>Le raisin transite ensuite par un \u00e9grappoir o\u00f9 les baies sont s\u00e9par\u00e9es des parties v\u00e9g\u00e9tales et tri\u00e9es.\u00a0Cette op\u00e9ration permet de prot\u00e9ger la\u00a0finesse gustative du vin. Les baies sont successivement foul\u00e9es. Le foulage consiste \u00e0 faire \u00e9clater la peau\u00a0des raisins pour en extraire qualitativement le jus.<\/li>\n<li>Nous proc\u00e9dons alors \u00e0 une courte mac\u00e9ration pr\u00e9-fermentaire \u00e0 froid pendant le passage du mo\u00fbt dans l\u2019\u00e9changeur.\u00a0Ce processus entrepris pendant la r\u00e9frig\u00e9ration du mo\u00fbt a pour but de favoriser la diffusion des substances contenues dans la peau du raisin, telles que les tannins,\u00a0dans le jus lors de la fermentation alcoolique.<\/li>\n<li>Le mo\u00fbt est ensuite d\u00e9licatement press\u00e9 dans un pressoir inert\u00e9 sous azote. Le Clos de Caille limite drastiquement\u00a0la pression appliqu\u00e9e au cours du pressurage pour\u00a0n\u2019exploiter que les jus de\u00a0goutte et les coeurs de presse. Cette politique qualitative est fondamentale pour le raffinement de nos vins.<\/li>\n<li>Nous d\u00e9bourbons alors le mo\u00fbt par d\u00e9cantation statique en conservant une temp\u00e9rature fra\u00eeche\u00a0qui\u00a0facilite la s\u00e9dimentation des bourbes et pr\u00e9vient la fermentation alcoolique encore ind\u00e9sirable \u00e0 ce stade.\u00a0Cette \u00e9tape est fondamentale\u00a0pour obtenir\u00a0un vin aromatiquement net et \u00e9quilibr\u00e9.<\/li>\n<li>Le jus d\u00e9bourb\u00e9 est ensuite transf\u00e9r\u00e9 par \u00e9coulement gravitaire vers des cuves thermor\u00e9gul\u00e9es et inert\u00e9es sous azote ainsi que, pour partie, vers des barriques demi-muids thermor\u00e9gul\u00e9es. Le jus y fermentera \u00e0 une temp\u00e9rature de 16\u00b0C afin d\u2019en pr\u00e9server les ar\u00f4mes.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Alliant technologie et coutume, une science artistique.<\/p>\n","protected":false},"author":1,"featured_media":1663,"parent":130,"menu_order":2,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La Vinification - Clos de Caille<\/title>\n<meta name=\"description\" content=\"Dans une architecture sign\u00e9e Rudy Ricciotti, le Clos de Caille vinifie ses cuv\u00e9es \u00e0 l&#039;aide d&#039;\u00e9quipements vinicoles modernes et de savoir-faire alliant technologie et\u00a0tradition.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.closdecaille.com\/lelaboration\/la-vinification\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Vinification - 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