Final bottlings at Domaine Deprade Jorda before the next harvest…
After numerous stages of vinification and analysis, the wine is bottled. This is the technical stage that links production and marketing. The operation is carried out using a bottling line, but also thanks to the endless dedication of the team.
Team Deprade Jorda was mobilized to bottle several cuvées over 3 days: Tradition Rouge 2023, Tradition Rosé 2023, Prémices Rouge 2023, Prémices Rosé 2023…
The process, vinification and bottling? We explain it all!
First of all, the blending of wines. Blending is a subtle practice that plays a central role in the creation of exceptional cuvées. It involves marrying several different grape varieties to create a unique wine, in perfect harmony with the desired characteristics. The aim is to combine the strengths of several grape varieties to enrich the wine’s aromatic complexity, texture and balance. This first stage is carried out by the winemaker, the oenologist and the cellarman.
Wine filtration aims to eliminate solid impurities (yeast, bacteria or grape particles) that may remain in suspension after fermentation. These impurities can affect the clarity and stability of the wine over time. Without filtration, the wine could become cloudy, altering its appearance and sometimes its taste.
Once the wine is ready, it is bottled on the bottling machine.
The next step is to seal the filled bottles with corks or screw caps. At Deprade Jorda, we use DIAM corks for almost all our production. These high-quality corks guarantee the best preservation of the wine and reduce the risk of TCA (cork taint).
We also offer screw caps for some of our ranges, such as Insolent Rosé and Insolent Blanc. The aim is to make the bottles totally hermetic, ensuring optimum protection of the wine against air and humidity.
Then comes the final stage: dressing the Deprade Jorda bottles. This stage enables the wine to be marketed. Each Deprade Jorda wine label is personalized according to the cuvée. On request, we can also personalize labels for our restaurant customers, for vintages bearing their logo.
After intensive handling, the bottles are left to rest for several hours. This allows the wine to stabilize without any additional disturbances that could compromise its quality.
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