Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

Champagne Henri Giraud is set to launch a new label for its classic NV line that claims there is zero pesticide residue contained in the bottles - the first to do so in Champagne.

Henri Giraud zero pesticide
The new 'no pesticide residue' label

Champagne Henri Giraud is set to launch a new label for its classic NV line that claims there is zero pesticide residue contained in the bottles - the first to do so in Champagne.

The post Champagne to launch a ‘zero pesticide’ wine appeared first on Decanter.


Champagne Henri Giraud is set to launch a new label for its classic NV line that claims there is zero pesticide residue contained in the bottles - the first to do so in Champagne.

Henri Giraud zero pesticide
The new 'no pesticide residue' label

Champagne Henri Giraud is set to launch a new label for its classic NV line that claims there is zero pesticide residue contained in the bottles - the first to do so in Champagne.

The post Champagne to launch a ‘zero pesticide’ wine appeared first on Decanter.

Champagne Henri Giraud is set to launch a new label for its classic NV line that claims there is zero pesticide residue contained in the bottles - the first to do so in Champagne.

Henri Giraud zero pesticide
The new 'no pesticide residue' label

Champagne Henri Giraud to launch ‘zero residue of pesticide’ label

The Champagne was monitored for two years by an independent COFRAC accredited laboratory, that looked for traces of 189 different chemical compounds that are commonly used during vine growing.

The study found traces of just two fungal molecules at microgram levels, which were not counted as significant, and nothing else.

The use of pesticides in vineyards has become a serious topic of debate in France over recent years, and this label reflects, as Claude Giraud told Decanter.com, ‘a desire to move on the debate, and to show that Champagne is taking leadership on this issue.’

In Bordeaux, protests have been staged by campaigners against pesticide use, particularly after a 2016 French television documentary highlighted health risks of pesticides to children.

Champagne Henri Giraud has worked without pesticides or weedkillers for over 30 years, and carried out extensive soil studies to understand the terroir.

Minimal sulphur is used during winemaking. The company is not certified organic, except for one bottling that has Ecocert certification, but is not sold as such.

‘We used some synthesised products against mildew, which is a real challenge in Champagne, and although these are non-chemical they are not allowed under organic rules.’

‘But what we really hope to do here is to keep things simple, and invite the consumer to feel reassured so they can then return to focusing on the pleasure in the bottle,’ said Giraud.

Called ‘Esprit Nature’, the new bottles are due to be launched on January 1 2018.

The ‘zero pesticides’ labeling will eventually be extended to the whole of the Champagne Henri Giraud range.

More stories like this: 

  • Pesticide protesters raise pressure in Bordeaux 

  • TV documentary puts Bordeaux and pesticides in spotlight

  • Anson: Vineyard pesticides and the rise of the resistants

The post Champagne to launch a ‘zero pesticide’ wine appeared first on Decanter.


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Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.