Tutiac winery experiences of producing the full bodied wine

Vintage 2014 the premium  wine producer of AOC in France is testing a new approach. A different wine without exceptional, in perspective. Explanations

Only a vinification of red wine is fermented in vats in which operate the two fermentations: alcoholic fermentation at first, and then malolactic fermentation. The wine can be produce in tank or in barrels.

In the case of the full bodied wine, the grapes are placed directly in barrels, which are in the fermentations. It is this process that is currently testing the cellar Tutiac in Marcillac. A cooperative of 550 winemakers, first appellation of origin controlled wine producer in France and the leader of the Côtes de Bordeaux (Blaye Côtes de Bordeaux and Côtes de Bourg).

Test twelve barrels

"The interest is better fade wooded than during conventional winemaking," says Paul Yes, winemaker, wine technical manager in the cellar, on the initiative of the approach. "The wood is much better integrated into the fruit. We extract the noble tannins of the oak. " Remains to be seen here and this is the purpose of the exercise. "This is certainly an experiment, but an interesting scale, since conducted on twelve barrels".

In essence, this is a high-end wine. Why the winery, on one hand, waited until the last moment to decide. Weather conditions in September have saved the project. On the other hand, the plots were carefully selected, with the complicity of some members winemakers, with whom has established a strengthened partnership.

The grapes from Merlot, Cabernet Sauvignon and Petit Verdot, were perfectly ripe and healthy. They were hand-picked and sorted extremely meticulous manner. Trace of rot or dryness resulting in the elimination of the bay, or even the entire cluster. We even used the cryoextraction (1). The three varieties are vinified separately.

Collective adventure

For the occasion, the entire office staff was called on to harvest. A good way to team bonding, to give the feeling of participating in a collective adventure and everyone involved in the upstream part of the production. "I am convinced that it will give something special, non-standard! "Says Paul Yes. "We worked hard to get the best out of the grape. It is also a challenge for us to succeed in creating a wine that almost reached the heights of the appellation. "

The share of unknown

The technical team has shown a big commitment. The home winemaker, Pablo Torres, on the job for three years, was taken to the game and took over the operation. "The approach also allows us to expand our technical capabilities. It will be instructive. We will see if it is to develop or if it should remain in the experimental stage. "

Once past fermentations, we will have to wait 15 to 18 months to see the result. Or even more, this wine to have the capacity to be kept. Part of the harvest will be presented in new barrels, the remaining two thirds will remain in the casks previously used.

"What is interesting is the part of unknown. Every day we are confronted with new questions. This is what makes the interest of this profession and this wine, "says Paul Yes.

Étienne Beguin

(1) concentration of musts cold technique, which allows to extract the most juice concentrates.