::::: ZOOM: WINE PRESS :::::

The wine press is used during the wine-making process, just after the maceration, in order topress the grapes and extract the juice.

The Clos des Roses uses a pneumatic wine press, which is the most modern pressing method allowing the extraction of a high quality juice, in a short time and with a low pression.
It works with a balloon, inflated with compressed air, and which crush delicately the grapes to open them and let the juice going in a uniform way.

At the contrary, the mechanic wine press, older and stronger, is made up with a screw, which crush the grapes but as well the skin, the seeds, gives an astringent juice.

Two types de presse exist: the direct press, it mean without any maceration phase before and the indirect press, with a maceration time defined depending on the types of grapes.


:::::: ZOOM: Veraison ::::::

We are now in August, there is only one step left before the harvest: the veraison.

Before harvesting, the grapes have to find their finalform and their colors. That's what we call the veraison.

During about 15 days, admire the transformation of grapes which reached their ripeness stage. This visual change is due to the accumulation of sugar in the grapes, allowing a color change from green to red for black grapes or to translucide yellow for white grapes.

This year, the veraison will be in time with a color changing in mid-July.

Zoom : Flowering

::::::::::: FLOWERING :::::::::::

In June, vines' flowers are setting for a very important period : the flowering.

During about 15 days, enjoy the blooming of flowers which are opening with corolla to reveal their reproductives organs.
A major part of the vines' flower are hermaphrodites, it means they have both male and female reproductives organs. The self pollinisation allows the flower to develop itself and reveal the future grapes.

The flowering is characterised by a refined and delicate perfume, exhaled by a thousand of vines' flowers.



The fermentation phase, corresponds in the wine-making sector, to the period during which the juice becomes wine. during approximatively 15 days, the sugar is turned into alcohol thank to the work of yeasts .

Indeed, the sugar bu being in contact with yeasts being on the skin of grapes or in the air, is turning into alcohol progressively. During the fermentation, other components will be released such as carbonic gas, alcohol, glycerol, which brings smoothness to the wine, the succinic acid, acetic acid, but as well aromatic components.

The fermentation keeps going until all the sugar has been turned into alcohol or until the level of alcohol in the juice rises up around 50%. At this level of alcohol, the yeast dies naturally and residual sugars will be kept in the wine.



Around the beginning of April, the protective scales which are recovering the shoots diverge to reveal the "stuffing" (= fluffy duvet which is protecting the shoots in winter).
This is what we call the bud burst period.
The vine is waking up, shoots starts to develop and open themselves.This is the beginning of the vegetative period.

If you're walking through the vines, you will observe the alignment of small green dots on the freshly trimmed vines.


::: ZOOM : FRUIT-SET :::

In July, just after the flowering, is the fruit-set.

This is the period during which the flower fades and falls and the fruit sets.
The flower's ovary is impregnated to be turned into a berry which will become the future grape. It is green, small, strong, and sensitive to all the leaf diseases.
We need to know that the fruit-set concerns only a part of the grapes, as there is only a part of flowers being impregnated. It requires good sunny and warm days to allow a quick flowering and a good fruit-set.


::: SODDING :::

(Plantation in December)

The vines' sodding consists in maintain a vegetation cover, being natural or planted, in between the raws and all around the parcel.
At the Clos des Roses, we use the planted sodding since 6 years, which allow a large choice of different species among grasses, leguminous plants and crucifers.

All year long, you can enjoy diverse flowerings.
In winter, you will admire the red of crimson clovers, the gold of hard wheat, which are leguminous plants, followed by the mustard of Abyssinia, to finish with blue notes with the lin at the beginning of summer.


:::: ZOOM: THE CHAPEL ::::

The emblematic small chapel of the Clos des Roses, baptized "Christ Roi" in 2008, is under the portes lion of five saints, chosen by all the grand-children of the family. We can see on the stained glass windows - hand-made by the "Compagnons du Tour de France" -, St. Rita, St. Anthony of Padua, St. Vincent de Paul, St. Gabriel of the Adoration, and of course St. Brigitte.

Tha painting, represented in the chapel has been as well hand-made by a local artist called Régis Caubin. This is representing the Judgement Day, with on the right the hell hidden by the Estérel Moutain, and on the left the paradise with the vines resting in peace.


:::::::::: ZOOM: THE RESTING TIME ::::::::::

once the fermentation is done, this is now the maturation or resting. This phase consists in put the wine to rest, by avoiding a contact with the air. During this period, 20% of yeasts, called the lees, are kept to from a carpet which alights at the bottom of the vat. Those yeast are giving the wine smooth and fat.

The wine can be kept in the inox vat or in oak barrels depending on the color produced.


::::: THE FRUIT-SET :::::

At the beginning of July, during the fruit-set, the grapes starts appearing.

At this time, the wine-maker Nathalie Millo and her team, prune the shoots which are growing up: this is the cropping, and on the sides : this is the pollarding.

This work is done mechanically and favor the maturation of grape by offering a better exhibition to sun. It allows as well to optimise the passage in between the rows.
Moreover, the vines being more aerated, they have less chances to catch diseases.

Zoom: The Bottling

::::: THE BOTTLING :::::

The bottling us the step which ends the wine-making process, just before the sale.
Just before the bottling, wines are filtered thank to a bottling chain.

The bottled are filled by gravity with the wine before being closed. To avoid any sealing issues, bottled are kept vertically few minutes. This process allons the caps to take back its natural state. Bottle are finally kept horizontally in storage boxes.

For the launching of the new Clos des Roses' vintage, the Rosés are bottled first in Januray, followed by the white in February/March and the Red in June.

Zoom : The caps

::::::::: THE CAPS :::::::::

Since 2015, the Clos des Roses uses DIAM caps to cork its bottles.
This caps, being a real innovation offer all the Véritable innovation, offers all the advantages of the cork without this well-known corked taste.
The technical procès consist in powder the cork, in which we extract the compétents responsible of the aromatic defaults, than, the caps is reconstituted.
Being attached to nature, the Clos des Roses chosen the use oh a cork caps for a return to roots.



From mid-April to Mid-May, the phase just after the budburst of the vine is the "disbudding".
This step consists in suppress the unwanted sprouts, being on the vines. Why ? Because those irreducible sprouts will not provide grapes and will disturb the production of others.
This phase allow the regulation of the coming grape production and so to better manage and control the efficiency.