Charentais wines are the fruit of a rich and ancient wine-growing tradition, firmly anchored in the local terroir. Recognized by the Protected Geographical Indication IGP Charentais, these authentic wines are distinguished by their diversity and quality.
What is the “charentais” PGI? for wines?
THEProtected Geographical Indication PGI “Charentais” is the denomination recognized since 2009 at red, rosé and white Charentais wines. To obtain this distinction, they must respect a certain number of quality criteria, established in specifications validated by the public authorities. This european label guarantees in particular that the harvesting of the grapes, their transformation and the elaboration of the wines are carried out in Charente and Charente MaritimeIn these two departments, between 1 and 500 hectares are included in the perimeter of the IGP, including Royan Atlantic VineyardsThe text also sets other standards in terms of winemaking and production yield.
The use of is authorized 26 grape varieties, special varieties resulting from sometimes very old crosses. We mainly find, for example:
For whites:
- the colombard
- sauvignon blanc
- chardonnay
For the reds:
- merlot
- Cabernet Sauvignon
- cabernet franc
The IGP does not include spirits such as Cognac, nor liqueur wines like Pineau des Charentes. Both of these beverages benefit from a Controlled Designation of Origin.
The stages of production of Charente wines
1. The harvest
The grape harvest, it is the long-awaited period when the grapes, when ripe, are collected by the wineries to be transformed into wine. On our territory, this operation takes place between September and October, depending on the climatic conditions and the variety of grapes. As a general rule, white grape varieties ripen first and are therefore harvested before red grape varieties.
During this period, the teams of harvesters carefully cut the grape clusters by hand or using machines to harvest them. Then, they are transported to the vat room. Then begins the vinification process, the transformation of the fruit into wine.
What is the difference between mechanical harvesting and manual harvesting?
The mechanical harvest allow a large area to be harvested in a short time. This is an advantage in bad weather. They are also less expensive. In case of high heat during the day, it is also possible to harvest at night, in the cool. This prevents any possible deterioration of the grape clusters during their transport to the vat room.
The manual harvest allow for better sorting of the grape clusters. They also allow for less damage to them and less deterioration of the vine stock which is shaken with the machine.
2. Destemming and crushing
Once in front of the vat room, the building in which the winemaking will take place, the berries are separated from the stalk (the stem that holds the berries). Then, the berries are broken in a crusher to release the pulp before being transported through a pipe into the vats.
3. Pumping over – for red wines
Once the tank is filled, the skins and seeds will rise to the surface and clump together to form “Marc’s hat”. We therefore end up with two distinct parts in the vat. At its base, the juice and at its top, the cap of marc. Only the skin is colored. Inside the berry, the pulp is transparent.
The operation that we call “reassembly” will therefore allow the juice coloring. Using a pump, the juice is sent to the top of the tank so that it passes through the skins and becomes colored. This operation is carried out several times. To obtain a rosé called “bled”, the juice is left in contact with the skin for a very short time, so that it does not become completely colored.
For the white wines, the grape clusters are most of the time pressed entirely, then transported to the vat.
4. The transformation of grape juice into wine: fermentations
You have to on average 2 to 3 weeks for the fermentations to complete. During the first fermentation, sugar turns into alcohol thanks to yeasts, present naturally or added. During the second fermentation, the acidity of the wine is reduced by bacteria. At this point, our grape must has finally become wine.
For white wines, malolactic fermentation is voluntarily stopped most of the time. Indeed, the aim is to keep more acidity, which gives it its fresh sensation in the mouth.
5. Breeding and bottling
The breeding time can vary from a few months to two years, depending on the type of wine you are looking for.
What is the difference between vat aging and barrel aging?
The breeding in tank allows to'obtain light and fruity wines. On the other hand, when we age the wine In barrels, we obtain more powerful wines with complex aromas.
At the end of the aging process, the wine is filtered and then bottled.
When did Charente wines first begin to be produced in the region?
The first traces of viticulture can be identified from the Gallo-Roman period (end of the 3rd century AD). That is, more than a millennium before Pineau des Charentes and Cognac were “invented” and gradually became the dominant productions in the region. Initially concentrated in Saintonge, the local vineyard began its first take-off from the second half of the XNUMXth centuryThis was done under the impetus of Eleanor of Aquitaine and her husband Henry II Plantagenet, also King of England. Through her, Charente wine then found new outlets with the nobility of Northern Europe.
On site, the growth of activity is felt with the appearance and development of more and more farms along the river. This economic axis is strategic for the transport of goods intended for export to merchant ships anchored on the Atlantic coast, including the commercial port at Royan. From this period (13th-14th centuries) dates the development of more qualitative grape varieties. Among them, we find the colombard, born from a natural cross between Chenin Blanc (originating from the banks of the Loire) and Gouais. Very widespread during the medieval period, the latter was probably introduced into France by the Romans just after the conquest of Gaul, more than 2000 years ago.
After a long period of decline linked to the ravages caused by phylloxera (1875), the still wine sector regained momentum from the 1970s. Quality productions were awarded the appellation “Charentais Country Wine” in 1981Since 2009, this label has corresponded to the “Charentais” Protected Geographical Indication.
Territory portrait
Today, the love of wine continues to be passed down from generation to generation. We discover the portrait of Mélanie Guérin, winemaker in love with its territory.
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