Maison Michel Picard
Château de Chassagne Montrachet
White Wines
Pressing
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Once they are harvested, the white grapes are carefully sorted and selected, then pressed… We aim to work steadily with the grapes to get the best out of them! The pneumatic press extracts the juice gently to avoid crushing the pips; this prevents any astringent tannins in the pips from getting into the juice! |
Fermentation
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The entire bunches of grapes are sorted and placed in a pneumatic press, which gives maximum must extraction and fine deposits with plenty of aromatic potential. Any non-settled must is immediately funnelled into oak barrels. At least 1/3 of these are new, while the rest are barrels that have been used for 1 to 3 years. During the active phase of alcoholic fermentation, which extends over a month, the juices are stirred every day to keeps the lees in suspension. These and the light deposits will enhance the bouquet. During the subsequent maturing phase, the juices will be stirred at least once a week.
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