{"id":1921,"date":"2016-10-22T10:51:56","date_gmt":"2016-10-22T09:51:56","guid":{"rendered":"http:\/\/www.mondialduchasselas.com\/?p=1921"},"modified":"2016-10-22T10:54:08","modified_gmt":"2016-10-22T09:54:08","slug":"sur-la-route-du-clos-de-chillon","status":"publish","type":"post","link":"https:\/\/www.mondialduchasselas.com\/sur-la-route-du-clos-de-chillon\/","title":{"rendered":"Sur la route du Clos de Chillon"},"content":{"rendered":"
\n

Avez-vous d\u00e9j\u00e0 d\u00e9gust\u00e9 le Clos de Chillon, le vin vinifi\u00e9 dans les souterrains du ch\u00e2teau?\u00a0Des vignes situ\u00e9es au bord du lac L\u00e9man\u00a0aux caves, partez avec nous \u00e0 la d\u00e9couverte du parcours de ce Chasselas si particulier\u2026<\/p>\n

\"IMG_0540\"<\/a>\"IMG_0556\"<\/a><\/p>\n

Comment sait-on que le raisin est pr\u00eat \u00e0 \u00eatre vendang\u00e9? Edouard Bertholet, vigneron, explique que plusieurs crit\u00e8res entrent en ligne de compte. Le taux de sucre (\u00b0OE ou degr\u00e9 Oechsl\u00e9), la couleur des p\u00e9pins et des rafles (partie qui tient les baies de raisin), l\u2019\u00e9paisseur de la pellicule et le go\u00fbt sont minutieusement v\u00e9rifi\u00e9s.
\nEn 2015, le degr\u00e9 Oechsl\u00e9 a \u00e9t\u00e9 atteint tr\u00e8s t\u00f4t, d\u00e8s mi-septembre, mais le go\u00fbt ne correspondait pas encore aux exigences des sp\u00e9cialistes.\u00a0Il a fallu attendre le 28 septembre pour vendanger.<\/p>\n

\"IMG_0575\"<\/a>\"IMG_0580\"<\/a>\"IMG_0610\"<\/a><\/p>\n

Cette ann\u00e9e, 6\u2019230 kilos ont \u00e9t\u00e9 ramass\u00e9s, soit 950 gr\/m2. Le raisin est ensuite achemin\u00e9 et press\u00e9 aux Hospices de Villeneuve pour en extraire son jus, le mo\u00fbt. Celui-ci varie nettement en go\u00fbt selon les diff\u00e9rents terroirs du vignoble !<\/p>\n

\"IMG_0607\"<\/a>Mais quel est donc ce dr\u00f4le d\u2019appareil utilis\u00e9 par notre vigneron? Il s\u2019agit d\u2019un r\u00e9fractom\u00e8tre qui mesure le sucre dans le raisin ! Il faut un minimum de 65 degr\u00e9s Oechsl\u00e9 pour obtenir la qualification AOC et 70 degr\u00e9s Oechsl\u00e9 pour\u00a0ravir la mention\u00a0Grand Cru. Le Clos de Chillon 2015\u00a0atteint 85 \u00e0 88 degr\u00e9s Oechsl\u00e9! Il obtient donc\u00a0cette pr\u00e9cieuse\u00a0mention.<\/p>\n

\"IMG_0641\"<\/a>\"IMG_0632\"<\/a>\"IMG_0621\"<\/a>
\nAux Hospices de Villeneuve, le mo\u00fbt descend du pressoir \u00e0 la cuve en inox par gravit\u00e9 \u00e0 travers un tuyau (ce qui est mieux que d\u2019\u00eatre pomp\u00e9). \u00a0\u00bb Une fois le pressurage termin\u00e9, nous avons obtenu 5\u2019000 litres de mo\u00fbt du Clos de Chillon 2015 sondant 80\u00b0Oe (degr\u00e9s Oechsl\u00e9) \u00ab\u00a0. Celui- ci va rester 72h au froid pour y \u00eatre d\u00e9bourb\u00e9\u00a0\u00bb explique Marjorie Bonvin, ma\u00eetre caviste chez Badoux-Vins. Cette op\u00e9ration consiste \u00e0 d\u00e9canter le mo\u00fbt pour y retrouver au fond de la cuve des peaux, p\u00e9pins, r\u00e9sidus terreux, etc, ceci repr\u00e9sente env. 10% du volume et est nomm\u00e9e :\u00a0 bourbes. Elles seront s\u00e9par\u00e9es du mo\u00fbt clair et filtr\u00e9es afin de r\u00e9cup\u00e9rer encore le 85 % de mo\u00fbt clair.<\/p>\n

\"IMG_0635\"<\/a><\/p>\n

La premi\u00e8re des deux vendanges repr\u00e9sente pr\u00e8s de 4\u2019500 litres livr\u00e9s au Ch\u00e2teau de Chillon le 2 octobre 2015. La deuxi\u00e8me, qui a eu lieu le 21 octobre, environ 2\u2019000 litres. Commence alors une p\u00e9riode d\u00e9licate pour le vin, la fermentation alcoolique. Cette fermentation consiste \u00e0 transformer le sucre en alcool. Elle va durer\u00a0une vingtaine de jours. Une fois termin\u00e9e le mo\u00fbt sera devenu du vin!
\nLes barriques, qui se trouvent dans un monument historique ouvert aux visiteurs, demandent une vigilance particuli\u00e8re de la part de Marjorie Bonvin qui contr\u00f4le r\u00e9guli\u00e8rement tous les bouchons pour \u00e9viter un incident.
\nProchaine \u00e9tape? Les vendanges des raisins rouges (Gamaret, Garanoir, Merlot) pour le Clos de Chillon rouge!
\nAvis aux amateurs de bons vins,\u00a0d\u2019apr\u00e8s Edouard Bertholet, le Clos de Chillon 2015 devrait \u00eatre un grand mill\u00e9sime!
\nSi vous souhaitez le go\u00fbter, passez par notre site: commander le Clos de Chillon<\/a><\/p>\n

Article publi\u00e9 sur le blog du Ch\u00e2teau de Chillon<\/a> le 8 octobre 2015<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Monument le plus visit\u00e9 de Suisse, le Ch\u00e2teau de Chillon inclut un clos majoritairement plant\u00e9 de Chasselas. Focus sur la vendange 2016<\/p>\n","protected":false},"author":1,"featured_media":1922,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[23],"tags":[167,562,45,564,320,563],"yoast_head":"\nSur la route du Clos de Chillon<\/title>\n<meta name=\"description\" content=\"Monument le plus visit\u00e9 de Suisse, le Ch\u00e2teau de Chillon inclut un clos majoritairement plant\u00e9 de Chasselas. 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