Publicação
Professional Internship Report. Vintage in St.Emilion, France - Clos Cantenac
| Resumo: | This Professional Internship Report summarizes the 6-month internship at Clos Cantenac, winery located in St.Emilion, Bordeaux, which encompassed all the major viticultural and enological practices of 2023 season. This paper is split into two parts, the first focuses on viticultural context and challenges of the estate, while the second is dedicated to enological practices and improvements. Clos Cantenac includes several vineyard parcels, in total 6ha in Saint Emilion AOC and 1.5ha in the Entre-deux-Mers region, both predominantly planted with Merlot. Due to the abundance of precipitation during the 2023 vegetation season, the main viticultural challenge was Downy Mildew. Despite all the scheduled treatments mainly with copper based fungicides, La Devine parcel suffered pretty significant yield losses (3t/ha). As this issue is recurring in the area, this paper reviews some alternative treatment methods like the use of chitosan and better forecasting mechanisms for predicting the incidence of the disease. In addition to that, this report includes extended discussion about all the viticultural practices we used against other recurring challenges in this area: spring frosts, leafhoppers, grapevine moths and other fungal diseases. Furthermore, in the paper, I attempted to provide some suggestions regarding increasing sustainability and biodiversity of vineyards by reducing the use of tilling and mowing machines and substituting them with grazing animals and horses for cover crop and soil management. Overall Clos Cantenac produces around 40 000 bottles per year of five different wines which include high-quality Bordeaux reds and two different styles of rose wines. This paper discusses all the steps of the production line, and focuses on practices like the use of different fermentation/aging vessels for creating diverse blending material and the use of techniques like cold stabulation in combination with non saccharomyces yeasts for rose wines. There were not many major issues during cellar work other than one case of stuck fermentation which was managed successfully by reactivation with fructophilic strain of Saccharomyces cerevisiae. Main suggestions related to maintenance and safety procedures regarding topping up the barrels, monitoring relative humidity in the cellar and possible ways of reducing water use for cellar works. |
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| Autores principais: | Gvasalia, Anna |
| Assunto: | merlot Bordeaux downy mildew biodiversity cold stabulation Bordéus míldio biodiversidade estabulação a frio |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | This Professional Internship Report summarizes the 6-month internship at Clos Cantenac, winery located in St.Emilion, Bordeaux, which encompassed all the major viticultural and enological practices of 2023 season. This paper is split into two parts, the first focuses on viticultural context and challenges of the estate, while the second is dedicated to enological practices and improvements. Clos Cantenac includes several vineyard parcels, in total 6ha in Saint Emilion AOC and 1.5ha in the Entre-deux-Mers region, both predominantly planted with Merlot. Due to the abundance of precipitation during the 2023 vegetation season, the main viticultural challenge was Downy Mildew. Despite all the scheduled treatments mainly with copper based fungicides, La Devine parcel suffered pretty significant yield losses (3t/ha). As this issue is recurring in the area, this paper reviews some alternative treatment methods like the use of chitosan and better forecasting mechanisms for predicting the incidence of the disease. In addition to that, this report includes extended discussion about all the viticultural practices we used against other recurring challenges in this area: spring frosts, leafhoppers, grapevine moths and other fungal diseases. Furthermore, in the paper, I attempted to provide some suggestions regarding increasing sustainability and biodiversity of vineyards by reducing the use of tilling and mowing machines and substituting them with grazing animals and horses for cover crop and soil management. Overall Clos Cantenac produces around 40 000 bottles per year of five different wines which include high-quality Bordeaux reds and two different styles of rose wines. This paper discusses all the steps of the production line, and focuses on practices like the use of different fermentation/aging vessels for creating diverse blending material and the use of techniques like cold stabulation in combination with non saccharomyces yeasts for rose wines. There were not many major issues during cellar work other than one case of stuck fermentation which was managed successfully by reactivation with fructophilic strain of Saccharomyces cerevisiae. Main suggestions related to maintenance and safety procedures regarding topping up the barrels, monitoring relative humidity in the cellar and possible ways of reducing water use for cellar works. |
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