Words of wines

MACERATION - Operation that consists in bringing into contact the juice and the solid matters (grape skins) in order to obtain colour (for red wines). The skin contact is a variant, sometimes used to increase the aromatic content of white wines.

MALOLACTIC FERMENTATION - Transformation of malic acid into lactic acid. It naturally makes the wine less acid. In Centre-Loire, only red wines do this fermentation.

MARC - Residue of the white grape pressing. Solid matters remaining after the devatting of red wines.

MARLS - Chalky-clayey soils that contain between 65 and 95% of clays. It mainly represents the white soils situated in the geological stratum called kimmeridgien.

MATURING - It designates the life stages of a wine between the fermentation and the bottling. Maturing takes place in vats or in barrels and it lasts from a few weeks and several years.

MATURITY - Time when the grape is considered ripe enough to be harvested.

MEASURED PEST/ DISEASE CONTROL - An observation-based disease/pest control program aiming to treat the vines only when needed.

MICROCLIMATE - Climatic factors (light, temperature and rain) observed in a small area.

MILDEW - One of the main cryptogamic diseases observed in our vineyards. It is brought under control thanks to the use of specific products.

MORELLO CHERRY - Aroma developed in young red wines.

MUST - The grape juice after pressing.

MUSTIMETER - A device which measures the density of the must and its sugar and probable alcohol content after fermentation.