Les Vignerons de la Noelle - wine growers (Loire, France) : white wine, red wine, rosés

Winemaking Centre
Skin contact maceration tanks	Skin contact maceration Only applied to white varieties, this technique enables the maximum aromatic extraction for Muscadets and Chardonnays. A very high-level of equipment is necessary, which few producers have been able to acquire in the Nantes region. For between 6 and 10 hours the best grapes stay in specific tanks, under inert gas. This state favours the aromatic exchanges between the skin and pulp into the juice. After a light pressing the wine has an extremely expressive odour of fruit and flower, which is what the tasters are looking for.
Carbonic maceration tanks	Carbonic maceration or the Beaujolais method This technique is implemented only for gamay reds (primeur Beaujolais). Only the best grape clusters are selected and placed in the tanks in a carbonic gas-saturated atmosphere. They stay here for 6 to 8 days depending on the vintage. The alcoholic fermentation takes place during this maceration phase. This state favours the aromatic exchanges between the skin and pulp into the juice. The gamay wines obtain a smell of red fruits and they are very supple and round in the mouth. back