Vinification

Vinification

The vinification process: how the grapes are transformed into wine

Our working philosophy is based on the belief that all the qualities of the wine are already present in the grapes.  


Our oenological approach seeks to draw out these qualities, working in harmony with the grapes. From the crush of the press through the tumult of fermentation to the naissance of the wine, our oenologists contrive to sustain the aromatic potential of the grape varieties. To this end we carry out gentle pressing on whole grapes and our presses are entirely gravity filled without resorting to any mechanical action.

Vinification
Vinification
Vinification
Vinification
Vinification
Vinification

The settling which follows is static. A 24-hour period in vats regulated at 15°C is sufficient for the natural impurities (grape skins and seeds) to settle at the bottom. By simple racking, we obtain a clear juice that is able to ferment gently.

Fermentation, the tumultuous phase of the vinification process, lasts an average of three to four weeks. The fermentation process is regulated by controlling the temperature which ranges from 15 to 20°C according to the grape variety. At the end of fermentation, the wine is 'racked' to facilitate the ageing process. Contact with the fine lees (inactive fermentation yeasts) during racking enables the wine to become richer and "fatter". The wine slowly clears over three to four months before being carefully filtered and bottled.

All of these operations are guided by our constant desire to minimise interference, all with the aim of conserving the inherent potential of the grapes.

This long-standing philosophy of the Cave de Turckheim can be summarised as follows:

passion and respect for the wine.