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A
long family tradition |
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| Viticulture The
pruning is the first element of control of the
yields, the Wine Estate REMORIQUET practises a short pruning on simple
Guyot,
with 6 buds maximum. A
detailed knowledge of the type of ground of every
plot of land is indispensable. Analyses, tests, cuttings of ground are
regularly made to bring to the plots of land the nourishing elements
which are
necessary for them. In
the Wine Estate REMORIQUET we work with the Group
of Scientific Studies of the Soils which gathers numerous Burgundian
wine
growers in an approach of quality and conservation of soils. Grounds
are mechanically worked by ploughings. After
ploughing, the natural vegetation develops with a root tissue which
maintains
the ground in place. The
natural cover crop mastered by vineyards
contributes to the accommodation of the auxiliary fauna, the predator
of the
devastating and the parasites of the vine, and kicks against the
erosion on the
plots of land of the most sloping hillsides. The
green harvesting (elimination of the clusters in
excess in July / August) favours a more important release of clusters
and a
stronger sensibility in the diseases next years.  |
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| Control
of the diseases and parasites – Integrated Farming,
biological
approach Integrated
Farming means responding to pest problems
with the most effective least-risk option. Under an Integrated Farming
approach, actions are taken to control insects, disease or weed
problems only
when their numbers exceed acceptable levels. |
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Biological Approach The
work on the low volumes and the nature of plant
health products help to respect the balance of the vineyard. |
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All
the appellations of the Estate are hand harvested. |
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| Vinification The grape harvest is pressed (is
in a hurry) at once after harvest, in whole grape. A light de stemming
(separation of the clear juice of lees or muds) is made before starting
a slow
fermentation in stainless vat with controlled temperature (for the
aligoté) or
fermentation in French oak barrels (for white from
Hautes-Côtes
de Nuits). The
temperature is maintained during the fermentation from 18 to 22
°.
Light fining
and soft filtration. The maturing is made in stainless vat or French
oak barrel
according to the appellation during approximately 12 months. The
manual harvest is destalked (separation of grapes
of the stalks) from 80 to 100 % according to the characters of the
vintage. A
pre-fermentation maceration in cold in whole berries (we cool the grape
harvest
to avoid a too fast departure in fermentation and to increase complexity, colour, and
colour-stability).
Fermentation and
maceration are made in stainless
vat from
15 to 18 days with regular breaking up and pumping over and micro
oxygenation. The temperatures
are
controlled during all the fermentation (maximum 30 - 32 °) to
kept
the purity
of the aromas of the fruit. Today, we chose
in the Estate to convert into wine at the moment in close vat or semi
closed
but with a control of the contribution of oxygen by micro oxygenation.
This up-to-date
technique benefits
of a patent
ANVAR
(French Agency for Innovation). The aromatic character remains crisp
(fresh),
fruit
driven and is going to oxidize less fast. With micro oxygenation, the
winemaker will have precise control over how much oxygen a wine will
be exposed to. The ageing is made in French oak barrel
there among which Gilles REMORIQUET, of his ancestors wine growers he kept the sense of the true peasant values. He likes wines which have of the personality and which express the best of climate, grapes and soil and all the characters of their vintage. Force, power, body but also finesse and elegance its wines assert their temperament in time and can, without fear, face years! |
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