To appear as a winemaker on the site

The work of the winemaker must respect certain points :

Vineyard work
During the vinification
  • No manipulation of wines like flash pasteurisation, reverse osmosis, or other technical intervention
  • No input is accepted (yeasts, enzymes, acidification, ascorbic acid, potassium sorbate, chaptalization, chitosan, thiamine, ...), with the exception of low doses of sulphites not exceeding, after bottling :
    • 30 mg/l of total SO² for red and sparkling wines
    • 40 mg/l of total SO² for dry white wines

For this, the winemaker :
  • Fill the following form by certifying the accuracy of the data
  • Send by email to a scan analysis of several cuvées after bottling .
    These analyzes must indicate :
    • The name of the cuvées
    • The free SO² rate
    • The total SO² rate
    Without this form and these analyzes, the registration will not be processed
    After receipt, we reserve the right to accept any registration

    Method of making your wines

    The domaine

    Domain name *
    Name and first name of the winemaker *
    Region *
    Full address *
    Phone *
    Email *
    Website *
    The domaine's total land size * ha
    Average yields * hl/ha
    In the wine trade ? *
    By trading in the activity * %

    The domaine - free description *

    In the vineyard

    Growing methods *
    Use of synthetic products *

    Harvesting by hand *

    Organic Agriculture Certification *

    Certification year
    Year of end of conversion

    The vines - free description *

    In the winery : winemaking - aging - bottling (on all vintages)

    Use of inputs other than SO² (Enzymes, Exogenous yeasts, Chaptalization, Acidification, Ascorbic acid (potassium sorbate), Chitosan, Thiamine, ...) *
    Comment if exceptional use

    Use of oenological processes such as : reverse osmosis, flash pasteurization, cryoextraction, thermovinification *
    Comment if exceptional use

    Wine filtration *

    Fining of the wines *

    Average amount of SO² added *mg/ml
    You use this way of working on *

    Winemaking - free description *

    The wines

    Number of cuvée by vintage *
    Number of cuvées without any addition of SO² *

    The wines - free description *