{"id":218,"date":"2020-10-09T02:19:34","date_gmt":"2020-10-09T02:19:34","guid":{"rendered":"http:\/\/osurjma.cluster030.hosting.ovh.net\/?page_id=218"},"modified":"2021-03-14T21:03:40","modified_gmt":"2021-03-14T20:03:40","slug":"notre-philosophie","status":"publish","type":"page","link":"https:\/\/chaintres.fr\/en\/notre-philosophie\/","title":{"rendered":"Our Philosophy"},"content":{"rendered":"
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Our Philosophy<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Our Philosophy<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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A wine of terroir <\/b>is a wine that requires a certain know-how, and therefore a certain technique. It has never been the product of pure empiricism... except in its very first instance, when man discovered, no doubt by chance, how to transform a berry into an intoxicating beverage! A vin de terroir is a wine that gives the place an essential place, going so far as to recognize its originality, its uniqueness, its characteristics, as the key to its taste and its permanence. From this perspective, the winemaker is comparable to a midwife. Wine is the fruit of a fertile mating between a carefully selected soil, sometimes several millennia old, and a winegrower trained in a centuries-old tradition!<\/p>\n

With this philosophy of the wine it's the climate<\/b>, name given to the place carefully delimited by man in Burgundy, region that pushed in its ultimate limit this choice, which guides the spirit and the hand of the winegrower. <\/b>As Jean-Michel Deiss, an Alsatian winegrower, said loud and clear, The characters obtained, sometimes surprising, are assumed without the \u00abMarket\u00bb or the dominant taste being considered as a limit to its elaboration. The producer expresses, through the acceptance of these characters, his attachment to the place, to his deep identity and his faith in his product, even if sometimes the characters in question remain mostly misunderstood. The vintner remains in a supply economy.\u201d<\/p>\n

In any vineyard that claims to make terroir wines, local wines, the vineyard is increasingly worked in biodynamy, a method of cultivation based on natural products designed to allow the vine to be in good health to face the various and varied hazards of the wine year.<\/p>\n

The wine that is born from it is a natural product, the fruit of a fermenting transformation of grapes into wine. In winemaking, only the minimal amount of sulphur is used. Some purists even go so far as to completely dispense with sulphur. However, most of today\u2019s great terroir wines come from winemaking practices and sweet breeding, with a fair use of sulphur. We can speak here of real \u00abNaturality\u00bb.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Wine of grape variety, technological wine, industrial wine, food
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A thechnological wine <\/b>is a wine marked with the seal of modern know-how that has made demand, the guide of the production of today\u2019s consumer goods. The human hand is guided by the different techniques developed by researchers to recognize the taste of each sociological, ethnic or cultural group. The various inputs created by industrial chemistry are used to produce food in general and wine in particular. The knowledge of industrialists and technicians in charge of the design of these new agri-food products guides the mind and the hand of farmers and winemakers who have become farmers. <\/b>It is no longer the place and tradition that prevail, but the manufacturing, breeding and marketing processes that dominate\u2026 With this philosophy, we are no longer talking about winemakers, but about \u201cwinemakers\u201d and \u201cwine-growers\u201d, engineers trained in universities and engineering schools who compete with audacity in the development and transmission of technical knowledge and chemicals.<\/p>

In the vineyard, become widespred pesticides, herbicides, fungicides, fertilizers, etc. In the cellars the interventionist oenology replaces the indigenous yeasts by the industrial yeasts. Industrial enzymes and tannins coexist happily with tartaric acid or gum Arabic, supposed to enrich the raw material that is grapes\u2026 There are potentially 100 adjuvants available, and probably many more, as is the rule in the food industry in general.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Sulfites<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Tout vin contient naturellement des sulfites. De petites quantit\u00e9s d’origine naturelle sont pr\u00e9sentes naturellement dans tous les vins (ainsi que d’autres aliments).<\/p>

Les sulfites synth\u00e9tiques ajout\u00e9s au vin sont utilis\u00e9s comme un antioxydant de conservation et comme stabilisateur. Les sulfites sont ajout\u00e9s au vin sous forme de sels de soufre, de gaz SO2 ou de solutions de dioxyde de soufre. Ils sont couramment utilis\u00e9s \u00e0 plusieurs \u00e9tapes du processus de vinification. Ils peuvent \u00eatre ajout\u00e9s au broyeur lorsque les fruits entrent dans le flux de production et apr\u00e8s la fermentation alcoolique primaire, les niveaux finaux sont ajust\u00e9s avant la mise en bouteille.<\/p>

En raison de la nature r\u00e9active des sulfites libres, la plupart se joignent \u00e0 d’autres substances dans le vin et deviennent des sulfites \u00ab\u00a0combin\u00e9s\u00a0\u00bb. Une fois li\u00e9s, les sulfites ne peuvent \u00eatre go\u00fbt\u00e9s ou sentis, sauf \u00e0 des niveaux \u00e9lev\u00e9s. Tout sulfite ajout\u00e9 qui ne r\u00e9agit pas avec le vin reste \u00ab\u00a0libre\u00a0\u00bb. C\u2019est cette partie \u00ab libre \u00bb qui fonctionne de protecteur du vin \u2013 la partie combin\u00e9 est inactive.<\/p>

Ce sont ces mol\u00e9cules libres et r\u00e9actives qui peuvent \u00eatre senties et go\u00fbt\u00e9es et qui r\u00e9agissent avec les tissus sinusaux pour provoquer une r\u00e9action aux sulfites.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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