The VATROOM
 
DUFOUR Patrick
"les Oliviers"
69430 Quincié en Beaujolais
Tél: 04 74 04 37 78      

 

 

  

After the bunches have been vatted, the run-off juice is pomped out from the bottom of the vat over the cap.

Bottling is on the estate.  .

Beaujolais vinification is a method of making red wine using grapes with red/black skins and white flesh. The whole bunches macerate in their own juice for 4 to 5 days for Beaujolais-Nouveau and for 8 to 9 days for wine with greater cellaring potential.

At the end of this maceration, the solids are removed from the vat and pressed. The press juice, or must, that runs out finishes alcoholic fermentation before malo-lactic fermentation takes place over a few weeks.

The finished wine may be enjoyed as a Beaujolais-Nouveau from the 3rd  Thursday in November or allowed to mature in vats or barrels under the watchful eye of the winemaker for the whole winter before being bottled in the following spring.
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