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The restaurant in Le Hameau du Vin, Georges Duboeuf's wine
museum, showplace, wine-Disneyland
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Sugar is often used in wine production in cold climates: chaptalisation. You add sugar to the must to increase the en alcohol contents in the wine (and thus it's "body"). Primarily used in cold climates
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The amount of sugar that can be added is strictly
controlled. "Sucrerie Bourbon: Sucre Roux cristalline pure canne Ile de la Reunion 20 kg"
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Erstein sucre cristallise, Granulated sugar - Kristallzucker, 20 kg
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Stainless steel fermentation tanks at the George Duboeuf winery. Each tank have two levels so that you can ferment smaller batches
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Georges Duboeuf also uses oak barrels for the aging of some of the wines
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Georges Duboeuf. Dargaud & Jaegle Tonnellerie, France. Marked with C
and HT. Could indicate the provenance of the wood and the degree of toasting
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This is a "second generation" grape bunch. It is the result of a second flowering and ripens later than the "first generation". Usually simply discarded.
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