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Jolien

Style:
Dry wine - Young - drinkable  - Pinot Noir - light body - low tannins
Budget: low end size

Reason:
1. Grow the grapes + harvest - > picking the grapes when they have the best ripeness. If you pick grapes too early it may result in tart and thin-tasting wines vs. too late lead to overly ripe and flabby tastes. You can pick the grapes either by hand or by machine (the latter will be more cheaper for the wine production ) . But for our pinot noir we will pick the grapes, as we want to have whole bunches & with the stems. As these stems will give us extra tannins, what we need as the Pinot noir grape is a very thin skinned grape.
2. As we took great of picking the grapes, adjustments will be minimal. We will crush the grapes to release the juice and begin the process of fermentation, as we focus on a Pinot Noir without having too much tannins and get extra color & flavour out.

3. We will add the whole bunches in a tank, so the alcoholic fermentation can start, and adding yeast. Reasons to add them in a barrel is for a rounder mouthfeel and to get some integration of oak compounds. This is where the alcoholic fermentation starts at a T on the lower end between 22 - 32, and where cultured yeast will be added.

=> yeast + sugar will change into alcohol + CO2
This yeast come from commercial parts or from the juice itself.
-> We will go  for the commercial yeast, as then we have more consistency in the wine vs. natural yeast may result in more complex aromatics.

4. Separating the skins. The fermenting juice will be stirred with the skins . This via pumping over, or punching down the cap of grape skins.
-> Pump over = extract more flavor from the grape skins
-> Punch down -> extract the flavors more delicately and leads to more subtle wines
We will go for the cheaper version which is pumping over.

5. Then we will press the wine. Pressing the skins will give 15% more wine for the winemakers vs. 85% free run wine. and we will go for a malolactic conversion (as most red wines do). We will convert the malic to lactic acids to make the wine feel softer & rounder instead of bitter.

6. And put the wine in larger French wine barrels. As we want to extract more flavours like vanilla, and create more complexity in the wine.

7. Now when the wine is good & rested for a while, we will blend. We will blend the same grape variety together of different barrels to make the final wine.

8. The wine then undergoes a natural clarification as a result of remove the lees that settled at the bottom of the oak barrel. Then we wine goes through a filter and then racked into a new container leaving behind the lees

9. Then we bottle , seal & package the wine for shipment. As we dont want to go for a younger type, we will not mature the wine too Long on the bottle.

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Jolien -

Style: Chardonnay
Budget :  aim to make a mid-premium wine.

Process:
1. The grapes will be picked by hand as we want to select the best grapes in a cool climate like heuvelland. We want to be sure that the grapes are ripe enough.  Harvest happens in the early morning due to the cooler temperatures which has the advantage to pre-select the grapes to ensure the best grapes are picked for higher quality wines.

2. The grapes are transported to the winery in small crates as this minimizes the crushing of the grapes and thus reduces oxidation of the juice which ensures the higher quality of the grapes.

3. Pressing is done with a pneumatic press as this ensures soft pressing and protects the juice from oxidation. Soft pressing helps against unwanted bitter flavours as seeds should not be crushed, therefore the juice is clear and elegant for a premium style.

6. Clarification through sedimentation which ensures that a sediment will form at the bottom of the container at low temperatures to reduce the rate of oxidation. Sedimentation ensures that the loss of flavour and texture is minimized.

7. Fermentation starts in stainless steel tanks at a cool temperature around 15 degrees. Cool temperatures and the neutral stainless-steel tanks make sure that the fruity and floral aromas will be retained in the wine.

8. Malolactic fermentation is then planned for this wine . This to turn into malic into latic acid, to create more texture like creamy , cheesy flavors tot he wine.

9.  Because the vineyards are located in a cool climate, every month & year is different. Therefore, the different wines will be blended accordingly to create more complexity in the final wine.

10.   Betonite is a fining agent that is used to clarify this wine and removes unstable proteins, it does not influence the flavour or the texture of the wine. The wine will be filtered through membrane filters which makes sure the wine is microbiologically stable.

11. Finally, the wine will be bottled and released to the market

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Style:
Dry wine, fresh style with pale (Pinot Noir ) to medium (Regent) ruby colour, mostly in combination of stainless-steel vessels for fermentation and oak barrels for maturation.  Oak barrels are an option.

Budget: Mid-priced

Harvesting/transportation/reception:
Hand harvesting as our vineyard is not a big one, early in the morning, but machine harvesting is also an option if we can rent one or we already have ons.
Transortation to the winery in small crates, sorting the bunches and berries ( eliminating the unripe and unhealthy grapes)  and destemming grapes partially as we also would use some whole bunches to get some spicy and a bit herbal flavours, but not too much. It must be controlled.
Chilling if needed for a couple of hours while preparing for crushing and cold maceration.  (hand harvesting)
If we use machine harvesting the grapes will be delivered in big crates and destent with more option to oxidation, chilling could be needed.

Grape processing:

-       The adjustments will be minimal, but in some years are necessary: chaptalization or deacidification (options)

-       Crushing and cool-maceration would be needed to extract more colours, aromas and tannins. It is very important for Pinot Noir and les important for Regent as Regent gives wine medium colour intensity by nature.

Fermentation:
Frementation would be carried out  in stainless-steel tanks as we need fresh flavours and aromas.
-       We will use the cultivated yeasts to promote fruity aromas and flavours and to speed the process of fermentation. We also could use ambient yeasts, in this case the fermentation process would take longer.
-      Fermentation temperature would be around 25C for Pinot Noir to 30C for Regent.  Higher temperature extract more colours, flavour but we have to be carefull with the extraction of tannins, for fruity cool climate wine we do not need to much tannins.
-       We should choose for the pump over cap management as it is less expensive and it is more gentle extracting aroma and flavour compounds but we would repeat this action several times.  Our stainless- steel tanks can permit this option very easily. There also other options like punch down or rotary fermenter . The last one is not for our grapes as it is better for high coloured grapes like Syrah or Cabernet Sauvignon.
-       Next step Malolactic fermentation it can be also during fermentation, our wine will be processed more quickly . MLF softens the wine and gives microbiological stability. But it can be also carried out after the fermentation.
-       We will drain the wine and than press to separate the free run juice.
-       Pressing will be carried out using pneumatic press as the pressure can be regulated. We will separate the free run juice from pressed must wine to blend later for more complexity if needed. We could have a choice to press with a basket press, as it is also gentle , but it gives more oxidation to our wine.

Blending:

Initial blending before maturation  is interesting in our case to blend the wine from free run and press wine to add more texture and colour to the wine.

After maturation we should repeat blending to create the desired style.

Finishing:

Tartrate stabilization would be carried out to eliminate visible faults as tartrate crystals.

We could do fining with egg white as it is gentle to wine and than sterile filtration to avoid risk of faults developing in the bottle.
There are also other options.

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Styles:
Option 1: Dry wine, fresh style, mostly stainless-steel vessels to control the fermentation process as we need to promote the aromatic qualities of our wine. For aromatic grapes as Pinot Auxerrois, Pinot Gris, Riesling.
Option2: Dry wine, complex wines like oaked mid-priced chardonnay.  This wine can have fermentation in INOX and post-fermentation and maturation in oak ( new or 2 use, according to the complexity and intensity of the aromas and flavours we would like to have). The grapes here would be mostly Chardonnay, but also Johanniter.

| Budget: Mid-priced

| Harvesting/transportation/reception
1.    Hand harvesting as our vineyard is not a big one, early in the morning
2.    Transortation to the winery in small crates, sorting the bunches and chilling if needed for a couple of hours while the pressing process is going on.  Oxidation must be avoided.
| Grape processing:
-       Adding SO2 to avoid oxidation
-       No skin contact
-       Pressing with pneumatic press as it can be used for more grapes at the same time and can be flushed with inert gas to avoid oxidation and spoilage and retains aromatic fruity style.
-       Deacidification can be carried out if there is a lot of acidity in the grapes and this can improve the quality of our wine, sometimes we will need chaptalization but very small amount max 3% of enrichment RCGM. These option are under the climatic changes in the region and are not required each year.
-       Must clarification is needed for our style 1 wines ( fresh and fruity), for our oaked chardonnay wine we will need it less as we would like to have some complexity in our wine and there for we need some lees contact.
-       We do not need any hyperoxidation as it will reduce aromatic compounds.

| Fermentation
Cool temperature and stainless-steel tank as we must enhance and retain aromatic compounds and there for control temperature.
Style 1: lower temperatures ( 12 – 16C).
Style 2: 20C fermentation as it will still be fermented in the stainless steel.
For our style 1 MLF must be avoided, but for our oaked Chardonnay it is better to have MLF as it will soften the acidity (converting malic acids to lactic) and giving complexity to the wine.

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Style:
Dry wine, fresh style of rosé, pale pink orange colour  as we would use direct pressing method.  The production of rosé wine is not essential in our winery but we should still produce rosé wines by minimal costs. This wine would have high acidity and medium+ to pronounced aromas and flavours, light body and low or medium alcohol, low tannins. The fermentation of our wines will be carried out in stainless steel tanks. Grapes to be used: Pinot Noir, Regent, Dornfelder as monocepage or blend between these grapes.
|  Budget: low-priced
| Harvesting/transportation/reception
-Hand harvesting as our vineyard is not a big one, early in the morning
-Transortation to the winery in small crates, sorting the bunches, destem berries and chilling if needed for a couple of hours while preparing for crushing or direct pressing (whole bunches).

| Grape processing:
-       Adding SO2 to avoid oxidation if direct presses
-       The maceration can be carried out but at the minimal level
-       Pressing with pneumatic press as it can be used for more grapes at the same time and can be flushed with inert gas to avoid oxidation and spoilage and retains aromatic fruity style.
-       We can controle the duration of pressing and the pressure to extract more colour.
-       Deacidification can be carried out if there is a lot of acidity in the grapes and this can improve the quality of our wine, sometimes we will need chaptalization but very small amount max 3% of enrichment RCGM. These option are under the climatic changes in the region and are not required each year.
-       Must clarification is needed as we do´n want to have more complexity inour wine and we need it also clear.
-       We do not need any hyperoxidation as it will reduce aromatic compounds.

| Fermentation
Cool temperature and stainless-steel tank as we must enhance and retain aromatic compounds and there for control temperature.  Lower temperatures for fermentation  ( 12 -16 C) MLF must be avoided.

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The style we want to make will be dry, fresh, fruity, mid-range

Our vineyard is too small for machine harvesting. Renting a machine would be too costly and inefficient. Another advantage of hand picking the grapes is that we can go trough the vineyard in multiple sessions. This gives all the grapes more change to reach ripeness. This is important because of the cold maritime climate.

Because of small scale we work on, we take great care of the grapes. Therefore using SO2 directly after harvesting to protect the grapes against oxygen and microbes is not necessary.

We would destem the grapes as the focus is on a fruity wine. In the winery we would choose cold maceration.

For the fruitiness and the mid-range quality I would use stainless steel and no oak in the whole process. This is cheaper, better to control and better for the primary fruits in the wine.

As Pinot Noir is due to its thin skin a very pale grape, crushing and cool-maceration would be needed to extract more colors, aromas and tannins.

Because of the more fruity style I would choose for relative low temperatures (around 22-25C). A cultivated yeast is used to get a more reliable result.

The fermenting juice will be stirred with the skins by pumping over the juice. We choose this option because it’s less labor intensive and therefore cheaper.

Because it is a red wine, the next step is the Malolactic fermentation.

Like the white wine, pressing will be carried out using a pneumatic press.

I would choose for tartrate stabilization too filter out visible crystals. Before bottling I would conduct a sterile filtration to avoid risks of unwanted ‘fault’ later on in the bottle. The bottle is closed whit a screwcap because of the reductive and fruity style of the wine. The wine is not suitable for aging.

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The rose wine will be made the same as the red wine, but with shorter maceration on the skin.