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Vignobles Dulon - 133 Grand Jean - 33760 SOULIGNAC - Tél: +33 5 56 23 69 16 - Fax: +33 5 57 34 41 29 © 2012 Réalisé par AUM WEB
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Harvest and Vinification

To harvest quickly the 140 hectares of vineyard, everything is picked-up mechanically with our own harvesting machine.

Mechanic harvest has many advantages. First of all, as it goes faster than manually, we can wait the perfect ripeness to pick up the grapes. We can also avoid the hottest moment of the day, we can work at night, when temperatures are cooler to keep the freshness of the fruit.

Also, the moment between the vine and the cellar is reduced, so does the risk of oxydisation.

The new harvesting machines are very respectful for the grapes and make a very clean job. They destalk the grapes and leave green grapes on the vine. We can say that the quality of mechanical harvest improved a lot.

White Vinification

Cold Maceration :
We maintain the juice at 8° during 24 to 48 hours before the fermentation starts to develop the flavours of the juice and bring freshness to the wine.

Pressing:
As there are no tannins or colour to extract from the skins, we press the grapes to only keep the juice for the fermentation. This step must be made softly and progressively to avoid crushing seeds, which bring bitterness or to avoid damaging the delicate aromas of white wines.

First Racking :
After being pressed, the juice is very turbid so we need to clarify it for the fermentation to start stabilizing it. So we put it into a cool tank at 8° for 12 hours to avoid the fermentation which would make the juice even more turbid, and also because cold help decanting.

Alcoholic fermentation:
This is the main step of wine-making. The sugar is changed into alcohol by yeasts. We make it into thermo-regulated tanks because the temperature must be maintained between 17 and 20° degrees, quite cold temperatures to keep the freshness of the aromas.

Racking and Stirring:
The main objective of the racking is to separate the clear wine to the deposit (called lees) which forms at the bottom of tanks. The stirring allows to put back on the lees in suspension which have settled as they bring structure and roundness to the white wines.
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Red Vinification

We keep the skins for red vinifications because they bring tannins, colour and flavours to the wine, but we first get off the stalks which deliver green flavours to the wines.
To extract as much flavours as possible we can use thermo-vinification, which consists in heating grapes at 75°C and to cool them just after at 10° for 7 days. This allows us to develop fruity flavours and to have smoother tannins, which suits customer needs who do not have to age their wines for many years in a cellar before drinking them.


Then, temperature goes up and the fermentation starts. It is made in thermo-regulated tanks to avoid too high temperatures which makes increase the bad acidity.
Because of carbon dioxyde, the juice stays at the bottom while berries, lighter, go to the top of the tank. However, as we need a maceration of these two parts together, we do two pump-over each day. This step consists in collecting juice from the bottom of the tank and to spray it on the berries through the top of the tank.
When all the sugar has been transformed into alcohol, then we let the juice dropping from the tank, and the berries are pressed to collect a darker and more powerful wine that we are going to blend with a lighter one if we want a strong structure.