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From the vineyard to the cellar
 
The vineyard
The vinifications






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The vinifications
 

Long before the evolution of the European legislation in 2012, we used to comply with a Charter for organic winemaking. But in the matter of vinification, the only universal law is the one which leads the estate to always obtain the most beautiful among raw materials: a lot of expression, few sulphur and few technology.

Harvest is entirely destemed, grape-varieties are individualy vinified and fermentation temperature is controlled in order to enable the wine to keep the freshness of its aromas. Vatting of red wines are of an average of 25 days with a lot daily pumping-over : we do not search the maximum extraction but most of all the pleasure of elegance and finesse. Blends are made before malolactic fermentation to obtain an harmonious alliance.
White and rose wines are coming from bleedings, with static settling of the must, and are then worked on lees from 4 to 5 months.

It's in the cellar, more than in the vineyard, that we can appreciate the importance of respecting the organic balances, because our wines, although from the South, are of an astonishing freshness in mouth.

 
 
 
 
 
 
Isabelle and Rémi Ducellier - cheminsdebassac@orange.fr Tel : 0033 (0)4 67 36 09 67 - mobile : 0033 (0)6 07 59 51 67 - Fax : 0033 (0)4 67 36 14 05