A Philosopy of Winemaking

The Chapels employ the principles and technique of Beaujolais-born vigneron and chemist, Jules Chauvet. In the cuvage, whole cluster bunches are left intact and go through a semi-carbonic maceration using their indigenous yeasts. Protected by carbon dioxide, the grapes ferment as whole berries for 2 to 3 weeks in a closed vat. The fermentation is carefully monitored and tasted daily to determine the day of pressing. The free run juice is separated just before the remaining berries are pressed in a horizontal press. An assemblage is later made from the “tire" or “free run” and the pressed juice. The wines are returned to their vat and finish fermentation in the spring when the temperature gradually increases naturally. The wines are racked one month before bottling and bottled, unfined and unfiltered.