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WINEMAKING

The vinification of Siran's wine wants to be as little interventionist as possible

Marjolaine Defrance, oenologist and cellar master, directs the key phases of the vinification and aging of the wine. These main stages are carried out in the new cellars inaugurated in 2011. It is the tasting of the grape berries that sets the date of harvest. Thus, cellar master and vineyard manager taste together several times a week, until the decision is made, for each plot.

The harvest

When optimal maturity is reached, the grapes are harvested by hand. They are collected in 60-litre crates in order to preserve them and optimise the selective sorting carried out in the cellar.

The harvest is meticulously sorted before and after destemming in order to select the grapes; only the best grapes go into our vats. The use of sulphur is reasoned. It is used sparingly only when necessary, especially in case of rain during the harvest.

Extraction

The extraction is gentle and aims to obtain a balance on the fruit, freshness, finesse, roundness. The vinification remains classic in order to respect the elegance of the Margaux terroir and Siran’s true identity. It is made as close as possible to the plot, in temperature-controlled stainless-steel vats of 60-180 h/l.

Fermentation

The fermentation, called alcoholic fermentation, is controlled by the use of active dry yeasts. They are selected for their fermentative capacity and oenological potential. Tests are regularly set up to compare the different strains and select the most suitable for our types of wine. We practice hot post-fermentation maceration at 28-32º. Depending on the potential of each vat, they can last between 7 and 20 days.

The running off

The running off the vats is done in the respect of the vinification batches and the presses are stored according to their quality. Their fermentation takes place in barrels, which means that, once it is finished, each barrel can be tasted, and the presses can be re-classified into three quality batches.

Some of the best batches of free-run wine will also make their malolactic in barrels. This gives a certain richness to the final blend. As for the remaining volume, it undergoes malolactic fermentation in stainless steel vats. The malolactic fermentation starts spontaneously. Once the malolactic fermentation is over, the wine is sulphited and will be racked later. All the batches are tasted to decide on the aging process and their integration in the different blends.

The blending

The blending is decided by the whole team and its consultant oenologist. The permanent search for a wine that is faithful to its terroir, refined and elegant, always presides over the concerns of each individual, while respecting the natural process of the wine’s evolution and not intervening aggressively.

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