The wine passion in the Charmasson's family has been handed down from father to son with fervour. Today, the brothers André and Jean lead the estate in the third generation, aided by their own sons. André attends to the vinification following the rules of the traditional methods. At the same time, Jean takes care of the vineyards with an affinity with nature and respect for tradition. In order to preserve nature, we pride ourselves for an environmentally responsible vineyard management and do not use any pesticides.
We enclose explanations concerning the vinification methods we use in our wine cellar. Do not hesitate to contact us for any further information.
We also offer the possibility to visit our estate on request.
Bleeding: Before the fermentation of the red grapes, a fourth of the must in the tank is ?bled off? within a few hours after crushing the grapes. The vinification of this must for the production of white or rosé wine (must settling, fermentation) takes place in another tank. The vinification of the rest of the grapes still in the first tank is a red wine vinification. This method permits to obtain a better structured red wine with more colour and aroma.
Crushing: Operation of breaking open the grape berry so that the juice is more readily available to the yeast for fermentation.
Desteming: Process of removing the stem from the berry.
Filtration: Clarification of the wine by mechanical resources (filter or centrifuge).
Fining: Wine-making process with the aim of clarification and stabilisation of the wine whereby a fining agent is added to quickly coagulate or adsorb and precipitate the suspended matter in the wine. The fining agent is chosen after an oenologic analysis of the wine.
Green harvest: Removal of certain green, immature grapes from the wines. This procedure takes place when there are too many grapes on the wine plant. As a result, the plant puts all its energy into developing the remaining grapes. These will then accumulate more sugar, develop more numerous flavour compounds grapes and will develop a wine of higher quality. Green harvest generally takes place in July before the grapes are changing their colour.
Maturing: Defined period including all the activities of the viticulturist from the alcoholic fermentation to the wine sales (control, topping-up, racking, filling in barrels, fining, filtration, bottling...).
Must settling: Wine-making process to clarify the must during 24h before fermentation. The addition of fining agents, based on casein and a temperature maintained between 15 and 18°C, the roughest particles in suspension are precipitated. The must obtained in this way is a must of a high quality.
Pressing: Wine-making process to separate the must from the compact components like the pulp and the stems. Also the wine can be separated from the pomace by pressing.
Pumping-over: Process of taking must from the bottom of the tank and to placing it in the top of the fermenting liquid. The aim is to aerate the must and to improve its homogeneity.
Stiring of the lees: Process to put in suspension the lees in the wine.
Sulphiting: Addition of a certain dose of sulfur dioxide (SO²) to slow down the oxidation process in wine-making and to increase the keeping quality of the wine. In order to maintain the SO² dose at minimum, the viticulturist must strictly follow the rules of hygiene at the vinification and must maintain his cellar and his measuring instruments in good order.
Temperature control: In our wine cellar the temperature during fermentation is controlled by stainless steel heat exchangers which are located in the centre of the tank and in which water is circulating. The temperature of the water varies from 10 to 30°C, depending on the vinification needs.
E.A.R.L. DU MALIGNON: SIRET 314 572 868 - NAF 011 G