English   FrançaisDeutsch

WINE-MAKING AND MATURING


All our grapes are picked by hand and then transferred to the fermenting room in 150 kilogramme bins known as bottiches. The harvest is then loaded into the presses using a conveyor belt, without crushing or pumping.

Pressings last 4 to 10 hours according to the type of grape. The juices are de-sludged cold for between 24 and 36 hours. Fermentations take place in stainless steel tanks or vats using yeasts from the terroir.

Fermentations last for between 2 weeks to over 3 months depending on the type of vine, the vintage and the vats. Fifteen days after fermentation we draw off the wines. At this point the maturing of the wine begins in fine lees.

The autolysis of the yeasts naturally stabilises the wine (no need for fining with bentonite to flocculate the wine’s proteins) and gives it better keeping properties. It also gives the wine greater fullness, which enables them to vinify with less residual sugar. The classic wines are filtered on earth in mid-April and bottled at the end of May in order to preserve the optimum qualities of fruit and freshness.

The wines from our terroirs stay on the fine lees until the end of September. I think the character of each terroir is enhanced by this type of maturing procedure. The fruit of the vine is less present. Analytically the acidity does not reduce and is quantitatively more integrated and more enveloped by the fullness conferred by this type of maturing.
Meyer-Fonné Domaine : sale of wines (reserve wines, late harvests, grands crus, riesling, gewurztraminer, pinot gris, pinot noir, pinot blanc, vendange tardive, selection of noble grapes, cremant)
Meyer-Fonné Domaine : sale of wines (reserve wines, late harvests, grands crus, riesling, gewurztraminer, pinot gris, pinot noir, pinot blanc, vendange tardive, selection of noble grapes, cremant)