{"id":1515,"date":"2019-06-27T11:40:00","date_gmt":"2019-06-27T09:40:00","guid":{"rendered":"https:\/\/laclaymore.fr\/?page_id=1515"},"modified":"2021-06-21T16:00:28","modified_gmt":"2021-06-21T14:00:28","slug":"commitment-to-quality","status":"publish","type":"page","link":"https:\/\/laclaymore.fr\/en\/environment-and-quality\/commitment-to-quality\/","title":{"rendered":"Commitment to quality"},"content":{"rendered":"
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Commitment to quality<\/h1><\/div><\/div><\/div><\/div><\/div><\/section>

Our cellar was completely reshaped and renovated in 2014.\u00a0 This modern winery allows us to harvest \u00ab\u00a0\u00e0 la carte\u00a0\u00bb, plot by plot.\u00a0 Each day we check the grapes on each plot for ripeness and we adjust our harvesting plans accordingly.<\/p>\n

Our grape harvesting machines are equipped with an on-board pre-sorting system able to remove leaves, petioles and damaged berries. As the harvest arrives at the winery, the grapes are sorted again on a vibrating table before crushing and vatting.<\/p>\n

In that way the harvested grapes are quickly forwarded to our stainless steel vats under very good phytosanitary conditions.<\/p>\n<\/div><\/div>

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Making wine without Sulphur<\/h2>\n

We were eager to produce safer and high quality wines.\u00a0 That is why we decided to avoid adding Sulphur (SO2) before vatting. \u00a0In collaboration with oenologists from Oenoteam, we developed and implemented a processing technology to protect musts with the addition of natural selected yeast and bacteria. \u00a0After these are in the tanks, the grapes can begin a slow fermentation which protects the grape juice, with no Sulphur added. \u00a0This bio protection preserves the fruity aromas of the grape throughout the various fermentation stages. \u00a0This methodology gives the wine a clear colour and warmer fruit flavours. \u00a0The total Sulphur level in the bottle was successfully reduced by 30% to 50%.<\/p>\n

Winemaking lasts 4 weeks in temperature-controlled stainless steel tanks, with daily and regular pumping over for progressive and optimal extraction of the anthocyanins, the stem, and the seed tannins. \u00a0The wine will mature a few days at the end of fermentation, then it is run off and we can proceed with must pressing. \u00a0In a constant concern for quality, we use a vertical press in order to avoid mechanical extraction which would be undesirable at this point.<\/p>\n<\/div><\/div>

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Ageing in wood: a subtle choice<\/h2>\n

After malolactic fermentation in vats the wines can be racked and the first blendings are dispatched into lots of homogenous quality. \u00a0These lots are then matured in tanks with or without staves, or in 400L new barrels during 12 months.\u00a0 They are further kept in cement vats.<\/p>\n

The wine is bottled after 12 to 24 months maturing in total, depending on the blend.<\/p>\n<\/div><\/div>

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Commitment to perfection, protection of terroir, and sharing of passion!<\/h2>\n

We all share a passion of the vineyard and wine work. \u00a0We are involved in all stages of wine making, acting responsibly in terms of our impact on the environment<\/strong>, and customer satisfaction is one of our major concerns<\/strong>.<\/p>\n

It is our responsibility, as a member of the Independent Winegrowers\u2019 association, to ensure that the biodiversity of our terroir is protected. It was thus through a natural evolution that we decided to achieve a new High Environmental Value Certification<\/strong> (HEV), as evidence of the many efforts we made for a more environmentally responsible viticulture, sustainable and eco-citizen.<\/p>\n

We are now proud to be certified HIGH ENVIRONMENTAL VALUE, LEVEL 3<\/strong>, which is the highest level for this certification, as a guarantee of our ecologically responsible policy to respect and maintain biodiversity.<\/p>\n

From vine working to wine bottling we have only one concern:\u00a0 providing a final product conforming to both customer requirements and those of the certification rules\u00a0:\u00a0 a natural grape for a healthy wine.<\/p>\n<\/div><\/div>

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