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.

What makes this a wine legend?

Ramonet Montrachet 1986

What makes this a wine legend?

The post Wine Legend: Ramonet, Montrachet 1986 appeared first on Decanter.


What makes this a wine legend?

Ramonet Montrachet 1986

What makes this a wine legend?

The post Wine Legend: Ramonet, Montrachet 1986 appeared first on Decanter.

What makes this a wine legend?

Ramonet Montrachet 1986

Wine Legend: Ramonet, Montrachet 1986 Grand Cru, Burgundy, France

Composition 100% Chardonnay

Release price $725

Price today £3,000 ex-tax

A legend because…

It is hard to think of another Burgundian white wine estate with a pedigree and reputation as substantial as that of Ramonet. As long ago as the 1930s its bottled wines were being imported into the US. The 1986 vintage was superb for white wines in the region and Montrachet, then as now, reigns supreme as its most prestigious and lauded vineyard.

Looking back

In 1986 the patriarch Pierre Ramonet was still alive, but by then he was into his 80s. The estate had been operated since 1983 by his grandsons Noël (born 1962) and Jean-Claude (1967). Pierre died in 1994, at the age of 88. His grandsons were always very respectful of the traditions and styles laid down by Pierre, and the rich and fleshy style of the wines has been perpetuated.

The vintage

The spring was damp, but flowering took place in warm, dry conditions. Summer was warm and mostly dry until mid-August, and there were downpours in September too. Rot was widespread, but affected the red grapes more than the white. By late September the Chardonnay was fully ripe – in some cases too ripe – but Montrachet is a site that preserves freshness. Almost all wines are fully ready to drink.

The terroir

The domaine’s main focus is on the vineyards of Chassagne-Montrachet, where the cellars are located. It has superb premiers crus, but the wines that drinkers and collectors yearn for are the grands crus Bienvenues-Bâtard-Montrachet, Bâtard-Montrachet, Chevalier-Montrachet and Le Montrachet. Sandwiched between Bâtard below and Chevalier above, the 8ha Montrachet is a gently sloping and perfectly situated site that often combines the power and richness of Bâtard with the finesse of Chevalier. Its clay subsoil retains moisture so it rarely suffers from drought stress. Ramonet’s 0.5ha is more or less equally divided between Chassagne and Puligny, as Montrachet straddles both communes. The old vines were taken out in the late 1980s and replaced in 1990.

The wine

Ramonet’s wines are only produced from vines that are at least 18 years old. After vinification in stainless steel tanks, the wine is transferred to oak barrels. The Ramonets favour the Allier and Vosges forests and buy their barrels from up to 10 coopers. The wines are aged in one-third new oak for 12-15 months, with the exception of the Montrachet, which spends its ageing period in entirely new oak. Lees-stirring is minimal, but the brothers favour long lees contact (including a proportion of gross lees), which helps to fashion the rich and voluminous style of the Ramonet wines. Neither fining nor filtration is systematic.

The reaction

Robert Parker found it ‘stunning’ in August 1992: ‘With a bold, even dramatic nose of buttered popcorn, honeyed apples, oranges… its velvety, viscous, chewy texture is crammed with sweet, expansive Chardonnay fruit. There is barely enough acidity to hold everything together, and the finish is explosively long, rich, and buttery.’

In 1997, Michael Broadbent tasted the wine from salmanazar and found it: ‘Very pale; rich, toasty bouquet that spread its wings magnificently; distinct sweetness, full-bodied, nutty flavour – what a pathetic, inadequate description! Rich of course, and with very good acidity. Will keep for ages.’


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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.