|
WORK TECHNIQUES
Here you can see the vinification
The vines are all grouped around the family estate.
Vineyard work is conducted in accordance with criteria set by the National Institute of “Appellation d’Origine”: short pruning,
in January |
in February |
| |
|
in March |
in June |
| |
Jean François and Sylvain are pruning the Varennes vines. |
elimination of spring buds and,
a vine with a lot of spring buds |
elimination of spring buds with a knife or secateurs |
if the harvest promises to be too abundant, thinning out in the summer period.
July 2004 |
August 2004, thinning out |
Treatments on the vines are carried out after detailed analyses of climate, grape maturing and parasitic development.
grapes becoming red
By examining the wines twice weekly, the optimal time for harvest can be determined.
The Harvest :
Beaujolais Nouveau
The vat-room is installed in an age-old building and one other built in 1999 that are equipped with the latest techniques in vinification.
At the Domaine des Crêtes, the thermoregulation allows the control of each tank’s temperature and this carries out a low-temperature maceration: 4 days for the Primeur and 6 or 7 days for the vin de garde (ageing wine).
Each plot has its own characteristics, and a separate tank is reserved for each plot.
The “Cuvée des Varennes”, which regularly wins medals in French competitions, is thus vinified from a plot of old vines (average age 65 years) and produces an excellent quality wine for ageing.
Since 1990, the “Cuvée des Varennes” has been quoted twelve times in the Guide Hachette of the best French wines.
During October the new wines are regularly tasted to make the Beaujolais nouveau
Brondel family is happy to meet you in France or in their cellar to present their wines of quality
|
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
