Words of wines

"CAILLOTES" - Term that refers to the chalky-calcareous soils of the Sancerre appellation. They cover 35% of the appellation surface area. The wines produced on these soils generally develop faster and have very developed floral notes.

CARBON DIOXIDE - The carbon dioxide has an anti-oxidizing effect on wine, it is produced by the fermentation as well as alcohol and heat. Still wines only contain a slight quantity of it.

CASK - Wooden container invented by Gauls. The size is different according to the regions.

CAUDALIE - Unit of measure for the finish in the mouth of a wine length of after-taste. One caudalie corresponds to one second.

CELLAR - Term that designates the place where the vinification is made and where wine growers age and preserve their wines.

"CENTRE TECHNIQUE" - Created in 1994, this groups together the S.I.C.A.V.A.C, the B.I.V.C as well as an agency of the I.N.A.O. Totally financed by the professionals, this centre permits the managementof the qualitative and economic problems of the regional vineyards.

CENTRE-LOIRE - Term that refers to the vineyards located in the region Centre and near the river Loire: Sancerre, Menetou-Salon, Quincy, Reuilly, Coteaux du Giennois and Châteaumeillant.

CHALKY-CLAYEY SOILS - Types of soils very present in the Centre-Loire vineyards, especially favourable to the growing of the Sauvignon grape variety.

CHAPTALIZATION - Winemaking method that consists in increasing the alcoholometric content of a wine by adding sugar during the fermentation. Named for the inventor, Jean-Antoine Chaptal, 1756-1832.

CHEMICAL ANALYSIS - Process which permits a complete study of wine compounds (more than 400). Chemical analyses are made to follow the fermentation and the evolution. They are also necessary for approvals and for export in some foreign countries.

CHLOROSIS - A vine disease mainly observed when the vines are grown on very calcareous soils. The leaves turn yellow because of a lack of chlorophyll.

CITRUS FRUITS - Citrus fruit aromas, such as lemon and grapefruit are very frequent in the wines of Centre-Loire.

CLAY - Soil component which plays an essential role in the wine quality. The localization and the clay proportion have an important influence on the growing process of vines.

CLIMATE - Weather characteristics of a region. The Centre-Loire vineyards benefit from a semicontinental climate.

CLONE - Population of vines resulting from a single vine stock by a vegetative multiplication process, a propagation by cuttings and a grafting.

CO-OPERATIVE - Legal organization of production that permits the sharing of the wine making and marketing methods. In the Centre-Loire vineyards there are 3 co-operatives (Sancerre, Coteaux du Giennois, Châteaumeillant).

COPPER - Element used on vines to prevent diseases such as the mildew.

CORK - Produced by cork trees, this is the raw material used for stoppers.

CRUSHING - Action that consists in opening the grape to release the juice contained in it. In this way, the pressing (for white wines) is facilitated and the diffusion of skin constituents (for red wines) is increased.

CRYPTOGAMIC - Term used for a disease caused by a fungus.

CUESTA - High and most sloping part of a relief, located on a geological fault. At Sancerre, the cuesta corresponds to the "white soils" (marls of the kimmeridgien).