<?xml version="1.0" encoding="UTF-8"?>
<?xml-stylesheet type="text/xsl" href="../../Vigne-au-Vin/Vinification.xsl"?>
<vinification culture="en-US">
	<vin type="Red" textBoxSide="r">
		<step>
			<name>Destemming</name>
			<description><![CDATA[This involves separating the grapes from the stems, which prevents the development of crude tannins and vegetal flavours unwelcome in wine.]]></description>
		</step>
		<step>
			<name>Crushing</name>
			<description><![CDATA[This involves splitting the grape skins in order to facilitate the extraction of the grape’s tannins, pigments (for red wines), vitamins, enzymes and minerals during alcoholic fermentation. During this step, it is very important to not bruise the grapes and also prevent harmful oxidation.]]></description>
		</step>
		<step>
			<name>Maceration and primary fermentation</name>
			<description><![CDATA[This process activates aromatic precusors. Wine will be more aromatic and fruitier. This process will improve fatness on the palate, colour and fruitiness. It lasts 2 to 8 days. ]]></description>
		</step>
		<step>
			<name>Alcoholic Fermentation</name>
			<description><![CDATA[During this phase, naturally occurring yeast found on the grape skins transforms the grapes’ sugar into alcohol. For white wines , it is necessary to add yeast, since it is removed when the juice is separated from the skins.  Fermentation lasts 5 days on average for reds, at between 28-32°C.  For whites, rosés and clairet, the temperature is lower (18°C) which favours the development of more delicate flavours.  For the grand Bordeaux white wines, fermentation can also occur in new oak barrels, as is the case for the AOC Pessac-Léognan, Graves or the sweet white wines.]]></description>
		</step>
		<step>
			<name>Separation</name>
			<description><![CDATA[At the end of maceration, when the alcoholic fermentation is complete, the skins’ pigments and tannins have been extracted and are mixed in the juice. Gravity is used to separate what is called free-run wine from the solids.  The solids (grape skins and seeds) contain harsh tannins that could reduce the elegance and refinement of the Bordeaux.  Wine that is pressed from the solids is more robust and is often used during blending.]]></description>
		</step>
		<step>
			<name>Pressing</name>
			<description><![CDATA[At this point, the remaining solids are pressed to create denser, more solid and tannic wines which are blended with other lighter wines to create an ideal balance.  The amount and duration of the pressure used is adjusted according to the quality and potential of each vintage.]]></description>
		</step>
		<step>
			<name>Malolactic Fermentation</name>
			<description><![CDATA[During this step, naturally occurring bacteria on the grapes and in young red wines are put to work to transform malic acid (bitter) –primary component of grapes—into lactic acid (much smoother).  This is an important step in the development of red wine because it becomes less acid, and acquires a softer, rounder more balanced texture.  The wine also stabilizes. ]]></description>
		</step>
		<step>
			<name>Blending</name>
			<description><![CDATA[This is the marriage of wines from different grapes, vats and vineyards.  Bordeaux blends produce richer wines that are more complex, aromatic and balanced.  The master winemaker uses his/her expertise to preserve the uniqueness of each wine until it is ready to be blended with other wines in order to obtain the producer’s desired objectives.  Each vintage inspires new blends.]]></description>
		</step>
		<step>
			<name>Ageing</name>
			<description><![CDATA[During this essential phase the wine becomes clear and its various elements bind with each other.  The colour stabilises, the aromatic potential is developed and overall the wine becomes more harmonious and balanced.  Ageing can take place in vats, especially for wines that are to be consumed young, or in oak barrels for more complex wines that can benefit from the   influence of the wood. In fact Wine and wood each benefit from their interaction.  As well, ageing on lees rounds out the texture and enriches the wine with new aromatic elements.]]></description>
		</step>
		<step>
			<name>Bottling</name>
      <description><![CDATA[Bottling]]></description>
		</step>
	</vin>
	<vin type="Rosé" textBoxSide="r">
		<step>
			<name>Destemming</name>
			<description><![CDATA[This involves separating the grapes from the stems, which prevents the development of crude tannins and vegetal flavours unwelcome in wine.]]></description>
		</step>
		<step>
			<name>Crushing</name>
			<description><![CDATA[This involves splitting the grape skins in order to facilitate the extraction of the grape’s tannins, pigments (for red wines), vitamins, enzymes and minerals during alcoholic fermentation. During this step, it is very important to not bruise the grapes and also prevent harmful oxidation.  ]]></description>
		</step>
		<step>
			<name>Maceration and primary fermentation</name>
			<description><![CDATA[This process activates aromatic precusors. Wine will be more aromatic and fruitier. This process will improve fatness on the palate, colour and fruitiness. It lasts 2 to 8 days. ]]></description>
		</step>
		<step>
			<name>Bleeding the vat</name>
			<description><![CDATA[The process of creating rosés begins like that for reds, with whole crushed grapes being placed in a vat. Colour pigments from the grape skins then “bleed” into the juice when the two are in contact.  After a couple of hours, the juice is separated from the solids in order to halt this process.  The rosé juice thus obtained is then put to ferment, like a white wine would be.  The Bordeaux Clairets, with a more elegant ruby colour, require a longer “saignée” or period of soaking, but not as long as that necessary to create the dense dark colour of red Bordeaux wines.]]></description>
		</step>
		<step>
			<name>Clarification</name>
			<description><![CDATA[Before beginning alcoholic fermentation, the freshly pressed must (grape juice) still contains particles of vegetation or dirt.  

These particles are then removed by cold filtering the juice, using carbon dioxide to avoid oxidation.]]></description>
		</step>
		<step>
			<name>Alcoholic Fermentation</name>
			<description><![CDATA[During this phase, naturally occurring yeast found on the grape skins transforms the grapes’ sugar into alcohol. For white wines , it is necessary to add yeast, since it is removed when the juice is separated from the skins.  Fermentation lasts 5 days on average for reds, at between 28-32°C.  For whites, rosés and clairet, the temperature is lower (18°C) which favours the development of more delicate flavours.  For the grand Bordeaux white wines, fermentation can also occur in new oak barrels, as is the case for the AOC Pessac-Léognan, Graves or the sweet white wines.]]></description>
		</step>
		<step>
			<name>Blending</name>
			<description><![CDATA[This is the marriage of wines from different grapes, vats and vineyards.  Bordeaux blends produce richer wines that are more complex, aromatic and balanced.  The master winemaker uses his/her expertise to preserve the uniqueness of each wine until it is ready to be blended with other wines in order to obtain the producer’s desired objectives.  Each vintage vintage inspires new blends.]]></description>
		</step>
		<step>
			<name>Ageing</name>
			<description><![CDATA[During this essential phase the wine becomes clear and its various elements bind with each other.  The colour stabilises, the aromatic potential is developed and overall the wine becomes more harmonious and balanced.  Ageing can take place in vats, especially for wines that are to be consumed young, or in oak barrels for more complex wines that can benefit from the   influence of the wood. In fact Wine and wood each benefit from their interaction.  As well, ageing on lees rounds out the texture and enriches the wine with new aromatic elements.]]></description>
		</step>
		<step>
			<name>Bottling</name>
      <description><![CDATA[Bottling]]></description>
		</step>
	</vin>
	<vin type="White" textBoxSide="l">
		<step>
			<name>Destemming</name>
			<description><![CDATA[This involves separating the grapes from the stems, which prevents the development of crude tannins and vegetal flavours unwelcome in wine.]]></description>
		</step>
		<step>
			<name>Skin Maceration</name>
			<description><![CDATA[This operation activates aromatic precursors, especially in Sauvignon, resulting in fruity more aromatic wines.  Cold temperatures are used in order to prevent fermentation during the one or two days this process requires.  This is a common operation in the vinification of whites and has been applied recently to reds.]]></description>
		</step>
		<step>
			<name>Separation</name>
			<description><![CDATA[Gentle air pressure is applied to separate the clear grape juice from the skins.  During the vinification of white wines, it is essential that no pigments from the grape skins mix with the juice.  White wines are made from white grapes. ]]></description>
		</step>
		<step>
			<name>Clarification</name>
			<description><![CDATA[Before beginning alcoholic fermentation, the freshly pressed must (grape juice) still contains particles of vegetation or dirt.  

These particles are then removed by cold filtering the juice, using carbon dioxide to avoid oxidation.]]></description>
		</step>
		<step>
			<name>Alcoholic Fermentation</name>
			<description><![CDATA[During this phase, naturally occurring yeast found on the grape skins transforms the grapes’ sugar into alcohol. For white wines , it is necessary to add yeast, since it is removed when the juice is separated from the skins.  Fermentation lasts 5 days on average for reds, at between 28-32°C.  For whites, rosés and clairet, the temperature is lower (18°C) which favours the development of more delicate flavours.  For the grand Bordeaux white wines, fermentation can also occur in new oak barrels, as is the case for the AOC Pessac-Léognan, Graves or the sweet white wines.]]></description>
		</step>
		<step>
			<name>Blending</name>
			<description><![CDATA[This is the marriage of wines from different grapes, vats and vineyards.  Bordeaux blends produce richer wines that are more complex, aromatic and balanced.  The master winemaker uses his/her expertise to preserve the uniqueness of each wine until it is ready to be blended with other wines in order to obtain the producer’s desired objectives.  Each vintage inspires new blends.]]></description>
		</step>
		<step>
			<name>Ageing</name>
			<description><![CDATA[During this essential phase the wine becomes clear and its various elements bind with each other.  The colour stabilises, the aromatic potential is developed and overall the wine becomes more harmonious and balanced.  Ageing can take place in vats, especially for wines that are to be consumed young, or in oak barrels for more complex wines that can benefit from the   influence of the wood. In fact Wine and wood each benefit from their interaction.  As well, ageing on leesrounds out the texture and enriches the wine with new aromatic elements.]]></description>
		</step>
		<step>
			<name>Bottling</name>
      <description><![CDATA[Bottling]]></description>
    </step>
  </vin>
  <vin type="Sparkling" textBoxSide="l">
    <step>
      <name>Destemming</name>
      <description><![CDATA[This involves separating the grapes from the stems, which prevents the development of crude tannins and vegetal flavours unwelcome in wine.]]></description>
    </step>
    <step>
      <name>Skin Maceration</name>
      <description><![CDATA[This operation activates aromatic precursors, especially in Sauvignon, resulting in fruity more aromatic wines.  Cold temperatures are used in order to prevent fermentation during the one or two days this process requires.  This is a common operation in the vinification of whites and has been applied recently to reds.]]></description>
    </step>
    <step>
      <name>Separation</name>
      <description><![CDATA[Gentle air pressure is applied to separate the clear grape juice from the skins.  During the vinification of white wines, it is essential that no pigments from the grape skins mix with the juice.  White wines are made from white grapes.]]></description>
    </step>
    <step>
      <name>Clarification</name>
      <description><![CDATA[Before beginning alcoholic fermentation, the freshly pressed must (grape juice) still contains particles of vegetation or dirt. These particles are then removed by cold filtering the juice, using carbon dioxide to avoid oxidation.
      ]]></description>
    </step>
    <step>
      <name>Alcoholic Fermentation</name>
      <description><![CDATA[During this phase, naturally occurring yeast found on the grape skins transforms the grapes’ sugar into alcohol. For white wines , it is necessary to add yeast, since it is removed when the juice is separated from the skins.  Fermentation lasts 5 days on average for reds, at between 28-32°C.  For whites, rosés and clairet, the temperature is lower (18°C) which favours the development of more delicate flavours.  For the grand Bordeaux white wines, fermentation can also occur in new oak barrels, as is the case for the AOC Pessac-Léognan, Graves or the sweet white wines.]]></description>
    </step>
    <step>
      <name>Blending</name>
      <description><![CDATA[This is the marriage of wines from different grapes, vats and vineyards.  Bordeaux blends produce richer wines that are more complex, aromatic and balanced.  The master winemaker uses his/her expertise to preserve the uniqueness of each wine until it is ready to be blended with other wines in order to obtain the producer’s desired objectives.  Each vintage inspires new blends.
      ]]></description>
    </step>
    <step>
      <name>Ageing</name>
      <description><![CDATA[During this essential phase the wine becomes clear and its various elements bind with each other.  The colour stabilises, the aromatic potential is developed and overall the wine becomes more harmonious and balanced.  Ageing can take place in vats, especially for wines that are to be consumed young, or in oak barrels for more complex wines that can benefit from the   influence of the wood. In fact Wine and wood each benefit from their interaction.  As well, ageing on lees rounds out the texture and enriches the wine with new aromatic elements.
      ]]></description>
    </step>
    <step>
      <name>Racking</name>
      <description><![CDATA[When ageing in vats is complete, a mixture of sugar and yeast is added to still dry whites that are then placed in solid bottles where a second fermentation occurs. This is called double-fermentation, since the additional yeast ferments the additional sugar, the same method used in Champagne. ]]></description>
    </step>
    <step>
      <name>Prise de mousse and riddling</name>
      <description><![CDATA[Bottle fermentation slowly produces and traps carbon dioxide within the bottle.  This is the “prise de mousse”.  During this phase, which lasts approximately 8 weeks, the bottle is placed with the neck downwards so that the lees will collect in the neck of the bottle (riddling), thereby creating a completely clear wine.]]></description>
    </step>
    <step>
      <name>Disgorging</name>
      <description><![CDATA[This is the process by which the lees that have collected in the bottleneck during the riddling is removed. The downward-pointing bottleneck, is plunged into a  -22°C liquid, immediately freezing the lees into a mass that is easily ejected from the bottle.  This is immediately followed by the dosage and the final corking of the Crémant de Bordeaux.]]></description>
    </step>
    <step>
      <name>Dosage and Corking</name>
      <description><![CDATA[Done immediately after disgorging, dosage is the addition of a “liqueur de dosage”, made from older wines, sugar and an alcohol, to the bubbly white wine to create the final product. “Brut” contains between 6 and 15 g of sugar, whereas the  “Demi-sec” contains 33 to 50g.  Afterwards, the bottles are corked, covered with a capsule that is secured by a wire cage.]]></description>
    </step>
    <step>
      <name>Shipping</name>
      <description><![CDATA[Shipping]]></description>
		</step>
	</vin>
</vinification>