VDN winegrowing and production Flashcards
(10 cards)
Overall climate VDN
warm Mediterranean
Languedoc and Roussillon influenced by cool, dry Tramontane wind
Roussillon warmest and driest region
increase transpiration from grapes in end of ripening = increase sugar conc. = higher lvls of alcohol while retaining high RS
but also reduce juice yields - balance needed
Each appellation has its own regulations for required levels of alcohol and residual sugar
Overall grapes
majority of VDNs from Muscat or Grenache
Combined plantings of Muscat Blanc à Petits Grains and Muscat of Alexandria in the whole of France stable for last 25 y
balance increasingly favours Muscat Blanc à Petits Grains (now accounts 75% of plantings; Alexandria remaining 25%
because Alexandria generally produces less refined wines than Muscat Blanc à Petits Grains.
Muscats for VDN character
Muscat Blanc à Petits Grains
smaller grapes than Muscat of A,
greater intensity of aroma and flavour
tolerant of dry weather = well suited to Mediterranean climates (dry)
susceptible to powdery mildew, grey rot and mites
Muscat of Alexandria
bigger grapes than Muscat Blanc
achieves high sugar levels.
also tolerant to dry weather
also susceptible to powdery mildew and grey rot
less susceptible to mites
Grenache for VDN
Grenache
* Mainly Grenache Noir
* late ripening + good drought resistance = well suited to warm Mediterranean
* can produce h. yields
* wines can be relatively pale in colour unless yields are restricted
* accumulates plentiful sugar = suitable for production of fortified
* susceptible to
* downy mildew
* coulure
* phomopsis
* grey rot = all of which can reduce yields
also may be part of VDN blend in Rousillon:
Grenache Blanc
Macabeu (Macabeo in Spain)
Grenache Gris
VDN: canopy + harvest
shady canopy required particularly for unaged styles of Muscat - reduce the risk of sunburn and excessive grape shrivelling.
* Max yields for all appellations are low, generally 30 hL/ha
By law, harvest with a min. 14.8% pot. abv
Sometimes picked slightly riper, but the general aim - retain as much acidity for balance with RS
* tend to be hand-harvested in several passes
* different vineyard sections become ripe enough differently
* Botrytised characters not desired
VDN - production until fortify
Pre-Fermentation Extraction
-
Whites:
- Typically pressed, then juice is fermented off skins
- Optional skin contact pre-fermentation to extract more aroma compounds
- Destemmed and crushed bunches left to macerate for 6–24 hours prior to fermentation
-
Reds:
- Fermentation starts with the must macerating on skins
- Standard red winemaking practice
White VDNs – Pressing and Juice Handling
- Whites: press fractions separated to provide blending
- can enhance body and texture in the final wine
- juice for unaged VDNs may be chilled and stored for several months
- Fermented later according to customer demand
- Ensures wines are as fresh as possible when bottled
Must Adjustments
- Adjustments may be made to:
- Acidity (to ensure balance)
- Nutrient levels (to support fermentation)
- Clarification (to prevent unwanted compounds)
Fermentation Vessels
- Both reds and whites fermented in stainless steel tanks
- Allows for easy temperature control
Fermentation Temperatures and Residual Sugar
-
Whites:
- Cool fermentation temperatures (\~15°C)
- Enhances fruity, aromatic profile
-
Reds:
- Warmer fermentation temperatures (\~28°C)
- Promotes extraction while retaining fruity aromas
-
Residual Sugar (RS) Requirements:
-
Muscat-based VDNs:
- Minimum RS: 100–125 g/L (varies by appellation)
-
Grenache-based VDNs:
- Legal minimum RS: 45 g/L
- In practice, many have around 100 g/L RS
-
Muscat-based VDNs:
Oxygen Management
- Unaged VDNs are protected from oxygen throughout the winemaking process
- Retains fresh, primary fruit aromas
VDN fortification+extraction
Fortification: Timing and Type of Spirit
- Grape spirit added to stop fermentation and create a sweet, fortified wine
-
Neutral spirit at 95–96% abv used
- Approx. 1L of spirit per 10–20L of fermenting juice or must
- High abv = low volume required → minimises flavour dilution
- Spirit is neutral → does not contribute its own flavour
- Spirit added when fermentation reaches 5–8% abv
- Final wine abv = 15–18%
-
Reds:
- Fortification occurs with skins still in contact
- Spirit helps extract colour, flavour, and tannin
- Particularly important for wines destined for extended ageing
- In some cases, maceration continues for weeks after fortification to maximise extraction
Extraction During Fermentation
-
Reds:
- Cap management via pumping over and punching down
- Fortification on skins aids extraction of colour, flavour, tannins
- Extended maceration possible after fortification for deeper extraction
-
VDN maturation
Maturation Conditions
Oxidative Maturation
- Wines matured in contact with oxygen using a variety of vessels
- Typically aged in old oak barrels (not topped) to promote oxidation
- May also be aged in glass demijohns (bonbonnes)
- Demijohn wines may be:
- Directly bottled
- Transferred to barrels for further ageing
- Used for blending with oxidatively aged barrel wines
- Demijohn wines may be:
- To speed up oxidative effects:
- Bonbonnes are partially filled, loosely covered, and left in the sun
Youthful, Unaged Styles
- Bottled a few months after fortification
- Stored in sealed stainless steel at cool temperatures
- Protected from oxygen using inert gasses
- Preserves primary aromas:
- Muscats: floral, grapey, peach, pear, honey
- Grenache: blackberry, raspberry, plum
VDN production levels, consmption deomestically
VDN is a tiny, specialist category of French wine.
Roussillon: around 80% of VDN production
about 10 million litres produced (about 18% of the region’s total production)
majority of VDNs consumed domestically
VDN export markets
In 2022 only 2% exported, top three value markets:
UK
Japan
Germany
