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The polyphenols
Red wine is naturally rich in polyphenols.
Polyphenols are the molecules responsible for the colour and the structure of red wines.
They are powerful natural antioxidant agents.
They are to be found in the skin of red grapes. They are about 200 diferent phenolic compounds in a red wine extract.
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THE DATE OF HARVEST :
This is one of the keys to success.
As the grapes ripen, the level and quality of the polyphenols in the grape increase.
The secret is to know when to harvest the grapes so that they are at their OPTIMUM QUALITY in terms of polyphenol levels. (This is one of the most difficult challenges that the viticulturist and the oenologist face).
VINIFICATION :
The winemaker’s work and talent consists of drawing out the amount of polyphenols during fermentation, while respecting the primary materials, applying mechanical techniques, but very gently, and adapting fermentation temperatures and maceration in order to obtain a wine that is fruity, fleshy and concentrated, just like the grape from which it is made.
Great care was taken when transporting the grapes to the cellar, so as not to crush them and to protect them as much as possible from oxydation, and thus preserve the maximum amount of fruit.
The aim of the vinification process that I set up was always to extract the good polyphenols, of fruity and fleshy flavour.
With CORAZON I wanted to make a wine to be drunk for pleasure... So uncork this bottle right away and enjoy a glass of conviviality from the Médoc...
Stéphane COURREGES, œnologist
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