Fines wines winery of Cruet Fines wines winery of Cruet Fines wines winery of Cruet Fines wines winery of Cruet

Visit of the Winery
wines of savoy, arclusaz
...We arrange our harvest schedule according to the early fruiting of certain types of vine as well as to meteorological factors. Therefore, the harvests are brought to the winery during a four to five weeks period.
wine of savoy, winery
quai de reception
 
The vintage is conveyed to the delivery area where both the vintage’s weight and sugar level (fructose and glucose) are determined, and where each co-operating winegrower is identified. Then the vintage eventually goes through the de-stemmer where the grapes are separated from the stems - an operation mainly performed with the red grape varieties, such as Mondeuse.
 

wines of savoy, winery
Pneumatic presses

  
...The white grapes go straight into the pneumatic press, which is perfectly suited to their pressing. It operates a constant pressure that never exceeds 1.5 bars. This technique ensures the highest degree of the vintage’s qualities. For rosé wines, the pressing operation starts only once the grapes have macerated in a settling tank at low temperature for approximately 10 hours.
 
After the pressing, the must undergoes a “cold cleaning-up” step: cold settling. The juice is extracted from the press into a vat and cooled. The wine separates as the skins, stems and pips of the must naturally settle to the bottom of the vat.
 
Once the clear juice is decanted, the fermentation itself can begin. The juice is seeded with a rigorously selected yeast culture that suits the flavour potential of each wine to be made, so that it does not spoil it. All the white vats are fermented under temperature-controlled conditions, between 16° and 22° Celsius. The fermentation of these juices lasts from 10 to 30 days, depending on the types of vine.
 
After these vinification steps comes the fining, which gives protein stability to the wine. Finally the wine is filtered through “Kisselghurs” filters. The purpose of these two last processes is to further clarify and to stabilise the wine.
 
wines of savoy, winery
Vinimatik fermentation vat
 
...The process is different for reds. The grapes are conveyed from the delivery area into the maceration containers (“Vinimatik”: an auto-standardising, thermoregulated and auto-stirring container) after a slight crushing. We also add, at this step, selected yeast cultures. The fermentation period is shorter than for whites because of its higher temperature: it only lasts between 5 to 20 days.
 
The fermentation period takes into consideration the type of vine processed and the style of wine to be made. For light wines such as Gamay or Pinot noir, it usually lasts from 5 to 7 days; from 8 to 20 days for ageing wines such as Mondeuse.
 
wines of savoy, winery
Vinimatik fermentation vat
After the fermentation comes the “devatting”. The juices are separated from the marc (the leftover skins, pips and pulp). The run-off the marc juice is called “free-run juice” and the marc, which is pressed after its extraction, becomes the press-wine. They are both put back into containers for the finishing fermentation: end of the alcoholic fermentation and the malolactic fermentation, which converts the malic acid, naturally present in grapes, into lactic acid. This has the beneficial effect of softening the wine and imparting a creamy texture to it.
 
The wine is then clarified through Kisselghurs filters.
 
...Once the vinification is achieved, the wines are stored in barrels, thus insuring their stability. They are bottled throughout the year, depending on the demand.
 
 
   
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