3, route de Tonnerre
89800 Maligny
Phone : 03 86 47 51 40

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domaine daniel seguinot

The vineyard through the seasons


Winter

Vintage pruning starts from mid-November until the end of March.

The winter rest period is the best time for pruning the vines in order to control their growth as well as the future yield.

It’s a long and fiddly job that will partly determine the quality of the next vintage.
In the meantime, wine-making is in process in the cellar. We perform the two main processes of fermentations on our wines.

Ethanol fermentation, also known as alcoholic fermentation, is the process in which sugars are converted into alcohol. Malolactic fermentation is the process where malic acid is converted to lactic acid. The latter is necessary to soften the acid taste in our wines.


Spring

After the winter period, the vegetative growth cycle of the vineyard starts again.

We perform ‘baissage’, a process in which we attach the vine shoot to a wire in order to support the vine as it grows. Then, the buds will start to break open.

During that time of the year, the main threat is spring frost which can do a lot of damage on our vineyard. There are several protection methods: sprinkling (aspersion), use of fuel-heaters and candle wax...

It is also the time for planting. The soil is prepared prior to planting new plants that will start to produce fruits 3 years after.

In the cellar, the wine is drawn off after fermentation has been completed. This process is meant to withdraw the lees and rough particles at the bottom of the tanks to prevent bad tastes.
Our Chablis vintage wines are carefully tasted from the tank in order to make our blend, known as assemblage.


Summer

During the flowering stage, we proceed to the dressing of vines, known as ‘relevage’.

The vine development is managed by pulling up the trellis wires for the vines to grow properly along.

We also proceed to disbudding, also known as ‘essoumachage’ in the Chablis region. It involves the removal of side buds on each vine stock as well as buds called ‘suckers’ (buds growing from the old wood).

We take great care in this step so as to limit diseases later on and also allowing to obtain better wood for the coming vintage cutting season.

In the cellar, the wine is left to mature on fine lees so as to develop secondary aromas and release more roundness.
The bottling stage is usually done in August in order to allow our wines to mature for about 11 months.


Autumn

The vine has given its fruits. It is time to start grape harvesting.
In the Chablis region, harvesting generally begins at the end of September.

We gather all grapes with a harvesting machine. This machine does a very careful job sorting out rotten or dried grapes as well as leaves.

The grapes are brought back to the wine store. Pressing is done through pneumatic wine presses.

The juices are cleared out after 18 to 24 hours to remove particles. They are then dispatched to the fermentation tanks to mature.