Saint-Joseph Rouge “Couronne de Chabot” (2019) - Yannick Alléno & Michel Chapoutier

Winemaking methods used for Saint-Joseph Rouge “Couronne de Chabot”

Skin maceration

Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.

Gentle pump-overs

Gentle pump-overs are a winemaking technique used during alcoholic fermentation, above all in the production of red wines, with the aim of extracting colour, aromas and tannins in a controlled, harmonious way. A pump-over involves drawing the must from the bottom of the vat and gently spraying it over the cap of marc, that is the mass of skins and pips that tends to float during fermentation. When carried out gently, this process avoids excessive extraction of bitter tannins, keeping the wine elegant and balanced.

Fermentation in concrete vats

Fermentation in concrete vats is an ancient technique, today increasingly appreciated in winemaking, for both red and white wines. Concrete vats, often oval or truncated-cone in shape, offer natural thermal stability and allow a slow, steady fermentation, without the thermal inertia of steel or the aromatic influence of wood. The result is a pure, expressive, vibrant wine, in which the grape variety and the terroir can emerge without interference. Often chosen by artisan or biodynamic growers, this technique allows gentle micro-oxygenation, thanks to the microporosity of the concrete, while keeping a neutral aromatic profile.

Ageing methods used for Saint-Joseph Rouge “Couronne de Chabot”

In bottle

Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.

In barrique (7–18 months)

Ageing in barrique for 7 to 18 months is one of the most common stages for medium- and full-bodied wines, where the wood has time to interact with the wine in depth without dominating it. This length gives balanced wines, with greater aromatic complexity, polished tannins and a more refined evolutionary profile, keeping varietal and tertiary notes in balance.