A glimpse behind the scenes of winemaking.

Here we show the fermentation curve from our Bouché terroir, which every year produces the Argile ocre cuvée. A co-planted parcel of Sémillon, Sauvignon and Sauvignon gris. The batch was harvested with a density of 1100. To put it simply, density measures weight per litre. 1100 means 10% heavier than water. This is naturally explained by the sugar dissolved in the must. At 1100, this represents a potential alcohol level of 13% ABV after fermentation. During fermentation, density drops as sugar is converted into alcohol. Density therefore drops below 1000. This morning’s reading is 995.4. Around 993–994, there will be no sugar left in the vat. Safe to say, this fermentation has gone very smoothly. We keep a very close eye on it. We must strictly avoid the fermentation stalling, at the risk of undesirable bacteria or yeasts colonising the medium and developing volatile acidity (vinegar!). But that is another story. First vat almost dry. That is a great milestone reached.