Vinification

Conception



The process of alcoholic fermentation can be considered to be the point at which a wine is conceived. At the Château des Jacques, the fermentation is both lengthy and natural, just as it was in the time of our ancestors. We do not add anything so that, over the course of 20 to 30 days, the natural yeasts can do their job of transforming healthy grapes into a perfectly balanced wine.



Gestation



Over the course of the next 10 months, the wines will be allowed to grow and develop in the ‘cocoon' of oak casks contained within the 17th-century cellar.



Birth



Bottling, a delicate operation, takes place on a state-of-the-art bottling line at the Château des Jacques.



Reaching maturity



The Gamay grape is a member of the Pinot family. More generous and fruity than its aristocratic cousin, Pinot Noir, Gamay is perfectly adapted to the poor, acidic granite soils of the Beaujolais region. Its easy-going character needs to be brought out by the winemaker, and if this is done correctly, the wines created will be delicate and silky, with supple tannins.



The ageing potential of the wines created at the Château des Jacques - their life expectancy - is similar to that of the best Burgundian crus. They need between two and four years of bottle age to reach maturity, and they always reveal themselves best when decanted.


The promise of life



Harvesting is done by hand. As soon as they are picked, the grapes are transported in small bins straight to the winery. A vibrating table separates the healthy grapes from the raisined berries and insects that are always found in vineyards that are managed naturally. Triage follows in order to ensure that only the very best grapes are vinified.



Then, before they are tipped into a fermentation tank, the grapes pass through a destemmer that carefully removes each grape from its stalk. The Château des Jacques was among the first properties in Beaujolais to use this technique, which permits the winemaker to macerate the grapes for a long time without risk of extracting green tannins from the stems.



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