{"id":15,"date":"2018-11-27T17:19:39","date_gmt":"2018-11-27T16:19:39","guid":{"rendered":"https:\/\/www.dureuil-janthial.fr\/?page_id=15"},"modified":"2021-12-20T16:56:27","modified_gmt":"2021-12-20T15:56:27","slug":"le-travail","status":"publish","type":"page","link":"https:\/\/www.dureuil-janthial.fr\/en\/le-travail\/","title":{"rendered":"Our Work"},"content":{"rendered":"
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The work is infinite, but here are the main tasks that occupy us on the estate. Work in the cellar goes on all year round, with periods of intense activity during and just after the harvest.<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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In the vineyards<\/h3>\n

Pruning<\/strong>
\nPruning is essential to quality. Without it, the vines would quickly become a jungle, difficult to control.
\nWe use the Guyot\/Guyot-Poussard method for our young vines, as my grandfather did, as this limits the development of wood diseases.
\nWe shred the vine cuttings and use these to heat our buildings.<\/p>\n

Tying Up<\/strong>
\nThe pruned branches are attached to the lowest wire of the trellis. This allows for more a regular flow of sap to the buds and helps to manage the upward growth of the vines.<\/p>\n

De-earthing<\/strong>
\nThis consists of drawing back the earth that has mounded up between each vine in the row.<\/p>\n

Disbudding<\/strong>
\nThis is done after budbreak, when certain new young shoots are removed. This practice, along with trimming, is essential for controlling yields.<\/p>\n

Trellising<\/strong>
\nThis step consists of lifting shoots and arranging them on the wires to distribute the vegetation and keep the branches apart. It is an important operation which must be repeated several times during the vine\u2019s growth period.<\/p>\n

Treatments<\/strong>
\nWe were certified organic (Label AB) from 2009 to 2016. However, the very difficult weather conditions (continuous rain plus mildew) in 2016 led us to use a synthetic treatment to save the harvest. We therefore began the process of conversion once more, and the 2021 vintage will again be certified organic.<\/p>\n

Tilling and trimming<\/strong>
\nTilling the soil aerates it and destroys weeds at the same time. Trimming, done with the help of a tractor, cuts the extremities of the growing shoots to create better air circulation and avoid the risk of humidity and rot.<\/p>\n

Harvesting<\/strong>
\nThe grapes are picked by hand when they have attained perfect balance between sugars and acidity.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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In the Cellar<\/h3>\n

Vinification and ageing of white wines<\/strong>
\nDirect pressing
\nStatic settling for 24 hours
\nBarrel ageing (25% new oak)
\nRacking according to the lunar calendar
\nCompleting ageing in stainless steel vats before bottling during winter<\/p>\n

Vinification and ageing of red wines<\/strong>
\nDouble sorting of grapes on arrival in the cellar
\n100% de-stemming, or whole bunch fermentation, or de-stemming by hand
\nVatting by conveyer belt
\nCold maceration at 10 degrees for 8 days
\nFermentation for 10 days, then cold maceration for a similar time
\nRunning off (the date is determined by tasting)
\nTransferring to barrels
\n100% barrel aged (1\/3rd new)
\nRacking after the harvest (12 months)
\nCompleting ageing in stainless steel vats before bottling in February or March<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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L’\u00e9grappage manuel pour les vins rouges<\/b><\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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