Understanding
Winemaking at Château Bizard
The winemaking process refers to all the steps involved in transforming grapes from the harvest into wine.
At Château Bizard, located in Drôme Provençale, each step is carried out with precision to fully bring out the character of the grapes from the Grignan-les-Adhémar appellation.
Immediately after the harvest, the grapes are quickly transported to the cellar to prevent any deterioration or oxidation. Upon arrival, a rigorous sorting process is carried out, followed by destemming, which involves separating the berries from the stems.
Crushing then takes place: the grapes are lightly crushed to facilitate contact between the indigenous yeasts (naturally present) and the sugar contained in the pulp. This process triggers alcoholic fermentation.
Grape pressing in winemaking
The pressing stage is a key step in winemaking, directly influencing the wine’s quality and structure.
There are two distinct approaches:
- White wine production: the grapes are pressed before fermentation to extract only the juice (must), separating the skins and seeds.
- Red wine production: pressing takes place after alcoholic fermentation to obtain the press wine.
The type of pressing used has a significant impact on the wine’s aromatic compounds and final structure.
Alcoholic fermentation of wines
Alcoholic fermentation is a natural process during which yeast converts the sugar in the grapes into alcohol.
The crushed grapes are placed in vats, where the temperature is carefully controlled:
- around 25°C for red wines
- between 18 and 20°C for white wines
Once all the sugar has been consumed, fermentation stops naturally and the wines become dry.
Malolactic fermentation of red wines
Malolactic fermentation is a secondary process, primarily used for red wines.
Bacteria convert malic acid into lactic acid, which:
- softens the wine
- adds more roundness
- improves microbiological stability
This step is generally avoided for white and rosé wines in order to preserve their freshness and liveliness.
Aging wine in barrels and tanks
Aging begins after fermentation and can last from 7 to 18 months, depending on the vintage.
At Château Bizard:
Syrah wines are primarily aged in barrels to promote micro-oxygenation and soften the tannins.
Grenache wines are aged in concrete tanks to preserve the fruit’s freshness.
Aging helps to:
- stabilize the wine
- clarify its structure
- develop its aromatic complexity
The estate uses Bordeaux-style barrels (225 L), which are regularly replaced, and works with several coopers to tailor the toasting levels to each vintage.
Controlling the temperature and humidity in the cellar is essential to ensuring the quality of the wines.
The blending of the estate’s wines
Blending involves selecting and combining different batches of wine to achieve the desired balance.
Several tastings are conducted to refine the selections, under the supervision of the operations manager and winemaker.
At Château Bizard, working with single-vineyard cuvées involves a rigorous selection process:
- some barrels may be discarded if they do not match the desired profile
- these batches may be downgraded or offered for direct sale
Certain cuvées, such as “Montagne de Raucoule,” are made from a blend of different plots, with proportions adjusted according to each vintage.
For white wines, blending aims to maintain a consistent style while adapting to the characteristics of each year.
Bottling the wine and aging it in the cellar
The decision to bottle is made following tastings, once the wine has reached its optimal balance.
Once bottled, the wine continues to evolve in the cellar. The choice of cork is essential for controlling its aging.
Without contact with oxygen, the wine continues to develop:
- the aromas gain complexity
- the structure becomes more refined
- the balance improves
For optimal preservation, it is recommended to store bottles at a humidity level of approximately 75% in a dark place at a stable temperature between 10°C and 14°C.
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