The Sauvignons at Quincy and Reuilly are harvested by machine.
When mature, the grapes reveal themselves so that when the stems are shaken they fall into a bucket conveyor which allows them to be taken directly to the press.
At the Cave Romane at Brinay, where we directly process our wines, we have chosen to use gentle techniques that respect the grape. The bins used to collect the harvested grapes are emptied into a receiving vat that feeds the press via a belt conveyor. Pneumatic presses apply gentle force to extract the best juice from the grapes.
See the video of the grape harvests 2009
Click on an image for a bigger view
The Pinor Noir at Reuilly is harvested by hand and placed in small crates which travel past a sorting table in a destalker that separates the stalks from the grapes.
To become wine, the red grapes need to go into the cellar: In order to extract the colour and the famous anthocyans from the skin of the grape, the juice must remain in contact with the grape for two weeks.
In this way the Demoiselles Tatin Reuilly red develops through maceration and fermentation to achieve fruitiness and elegance.
This harvest, which relies on the valuable participation of many friends plus our entire team, is an occasion for a great festival.
LES DOMAINES TATIN - Chantal Wilk et Jean Tatin - Le Tremblay 18120 Brinay - 02 48 75 20 09 - 06 08 60 55 66
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Design and production : La Turbine / Magali Ducroux - Legal notes