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 site@vinsnaturels.fr 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 *

Which
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 *
Comment

Fining of the wines *
Comment

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 *