Understanding
Winemaking
The winemaking process refers to a set of procedures that transform the harvested fruit into wine.
Immediately after harvesting, the grapes are quickly taken to the cellar to prevent any deterioration or oxidation. As soon as the harvested grapes are received, they are sorted and destemmed, which involves separating the berries from the stems.
Then comes crushing, a process in which the grapes are crushed before fermentation. This facilitates the encounter between the indigenous yeasts (naturally present in the cellar) and the sugar. The yeasts present on the grape skins ferment the sugar in the pulp, starting alcoholic fermentation.
Pressing
The pressing phase is a crucial stage in winemaking, and the type of pressing will significantly determine the quantities of chemical compounds that will be found in the wine. There are two types of pressing:
In white wine production, this is a mechanical operation that involves pressing the grapes to extract the grape must before fermentation. The skins and seeds are therefore removed so that only the grape juice is used for winemaking.
In red winemaking, pressing is carried out after alcoholic fermentation to obtain press wine.
Alcoholic fermentation
Alcoholic fermentation is a natural, biochemical process during which the sugar in the grapes is converted into alcohol. The winemaker pours the crushed grapes into a vat and controls the temperature. The ideal temperature for red wine is around 25 degrees Celsius, while for white wine it is between 18 and 20 degrees Celsius. When all the sugars have disappeared, the alcoholic fermentation process stops naturally. The wines are then referred to as ‘dry’.
Malolactic fermentation for red wine
Malolactic fermentation is a second fermentation caused by bacteria (microorganisms) that convert malic acid into lactic acid, releasing carbon dioxide. This secondary fermentation helps to make wines rounder, smoother and, most importantly, more microbiologically stable. Malolactic fermentation isn’t usually the goal for white and rosé wines, where the aim is to preserve a certain liveliness and ‘freshness’ provided by the malic acid.
Wine ageing
Wine ageing takes place immediately after fermentation. It generally lasts between 7 months for the Charme white wine and 18 months for the 1862, until bottling. The majority of ageing takes place in barrels for better micro-oxygenation and tannin polymerisation for our Syrahs, and in concrete vats to preserve the quality and freshness of the fruit for our Grenaches.
The goal of ageing is to clarify and stabilise the wine microbiologically, physically and chemically, while encouraging the development of aromas and softening the naturally present tannins. The various steps taken, combined with the ageing conditions, should enable the wine to reach its optimum quality and ageing potential, ensuring its future until it is consumed. We monitor the hydrometry and temperature of the cellar to guarantee its quality.
The choice of barrel is also decisive when it comes to ageing the wine, and will have an impact on the final product. At Château Bizard, we have chosen the Bordeaux barrel size, 225 L, to optimise contact with oxygen and soften the tannins. The barrels are also relatively new – less than 5 to 6 vintages old – so that they are still fresh and their pores are unclogged.
We have also been working with different coopers for over 20 years to ensure that the toasting is consistent and suited to each of our vintages.
Blending
Blending is the process of combining the different batches of wine available in the cellar. There are often several stages of blending.
The blend is refined and perfected through several tastings organised by our operations manager and oenologist. These tastings provide them with valuable information.
At Château Bizard, we work with plot selections known as ‘cuvées parcellaires’, so it is important to identify barrels that do not correspond to the type of plot in order to set them aside during blending. We then downgrade these barrels, in most cases selling them directly to a customer.
For the ‘Montagne de Raucoule’ cuvée, which is a blend of all the estate’s grapes, we take grapes from each of the estate’s plots. They are vinified and aged separately, then we work on blending them in proportions that vary with each vintage to extract the best potential.
For our white wines, the blend is also highly precise, as we try to maintain the same style from year to year, using the proportions of each grape variety offered by the vintage. Each one brings its own unique character.
Bottling and ageing the wine in the cellar
After tasting we decide when to take the final step: bottling.
The bottle will continue to evolve in its final setting, and the choice of cork is essential to preserve and define the evolution of our wines. The wine is no longer in contact with oxygen but continues to evolve naturally. New aromas develop during ageing in the cellar as a result, giving it more complexity and elegance. During these months spent waiting, the wine will finish maturing and acquire complex organoleptic sensations.
It is recommended to choose a fairly dark place with a stable temperature between 10°C and 14°C. The humidity level should be around 75% and ventilation should be optimal.
