Wine school trip - Friday 4th of September. We visited Domaine Paul Janin Et Fils in Romanèche-Thorins. They harvested their Moulin-À-Vent parcels a couple of days ago. Éric Janin explained us about "whole-berry" maceration also called "semi-carbonic" maceration or "vinification Beaujoloise". Grapes were within concrete vats so that we could notice the effects of pelicular maceration by inspecting and tasting uncrushed berries from the top of the vats. We could easily distinguish between 3 and 5 days of carbonic maceration. A very interesting experience, ideal to understand the intricate whole-berry maceration process. We were lucky to see this. Great thanks to Éric for welcoming us and for his great explainations.
|Tannin migration from the skin to the inside of the grape!|
More → [Éric's explainations on Whole-berry maceration (Youtube-~2min) エリックによる全房をもちいたマセレーションの説明（Youtube、2分）]
|Click to get the video ビデオはこちら|
|Yoko Motohama and Éric Janin|
|Harvest in small boxes|
|Whole berry maceration|
|Tasting berries from the top of the vat|