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Culture and cultivating
The French term "viniculture" is a composite of two
words: the word « vin » (wine) which refers back
to growing and manufacturing, and the word « culture »
that can be taken two ways.
Firstly culture in terms of cultivating vines ; mastering the
vine’s growth cycle, treatments… And secondly the
idea of culture as a comprehensive knowledge of wine from tasting
to its history.
A broad range of responsibilities
The task of the vinicultarist is, first and foremost, to make
wine, this means transforming the raw material (grapes or
must) into wine, or to buy wine « by the cup »,
to blend, age, bottle and follow the stock until it goes on
the market.
The vinicultarist also has an important role at the very start
of the process where his intervention begins with the vine,
supply, the land parcels. The vinicultarist also forms a link
with the growers: he must be aware of what they do, any work
they have carried out on the land, as well as the genesis of
the vine and its growth cycle. He can also act as an advisor
to his suppliers on grapes or must.
Working throughout the wine’s life-cycle
A wine is born with the vine and the quality of the grapes it
produces. Just like with a child, a wine is then « brought
up » with vinification and ageing. The adult age and ageing
are also very important stages in the life of a wine that must
be carefully supervised for the wine to bloom.
Boisset, respecting the traditions of Burgundy
In the Burgundy region, the vinicultarist of Boisset Vins &
Spiritueux work in the Burgundy tradition. The head-plunging
and over-pumping are done manually. The ageing process is in
228 litre oak casks and spreads over 15 to 18 months for red
wines and over 12 to 16 months for white wines. |
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Who are we?
Domaine de la Vougeraie
