Weekend Balade du Primeur

Les vendanges fraichement terminées, voila que le Primeur pointe son nez !!

Les 20 et 21 Novembre venez découvrir le nouveau millésime dans une ambiance chaleureuse et familiale lors de ces journées portes ouvertes !

Retrouvez tous les details de la Balade du Primeur 2010 sur labaladeduprimeur.com

Ne manquez pas non plus la sortie officielle du Primeur lors de l'évènement le Jeudi 18 Novembre aux Halles de Nimes de 18h à 21h

Venez Nombreux !!
Famille Castor




Just done with the harvest and the Primeur is already here !!

On November 20 and 21 come discover the new vintage in a warm and friendly atmosphere during this open doors weekend !

All the details on labaladeduprimeur.com

Do not miss the official release in Nimes during the special event at "Les Halles" On November 18 from 6pm to 9pm

See you soon

Cheers
Castor Family

3ème épisode: L'arrivée des raisins rouges jusqu'au vin fini / 3rd episode: Red grapes to finished wine

Le voila enfin, le 3ème épisode de la saga des vendanges au Chateau Saint Nabor, dans cette vidéo vous allez découvrir en images le trajet des raisins rouges jusqu'au vin fini.

Here it is, the 3rd episode of the harvest saga at the Chateau Saint Nabor, in this video you will discover the journey of red grapes until finished wine.

Translation:

"Hello and welcome to the blog of Chateau Saint Nabor, today I will talk about the arrival of the red grapes until the finished wine.

As you saw in the last episode the machine harvested grapes arrive in bins. They go through the destemmer and are sent into the tanks with a pump.

All along the fermenting process the juice in contact with the skins will extract the components that will build the body of the wine. The time of maceration depends on the type of wine wanted; the longer it will be, the more the wine will be concentrated.

When we get the best balance in the wine we decide to shovel out the grapes. First the juice is being drained out of the tank, this is called the free run juice. Then we shovel out the grapes into the press, the juice extracted is called pressed juice. The two juices are generally blended but they can also be kept apart to balance the wine.

The finished wine will be filtered during the winter."

A bientôt // Cheers Famille Castor