Résumé
The Domaine J.A. Ferret is an 18-hectare estate located in the Mâconnais, producing exclusively white wines from Chardonnay. The Estate is renowned for its white wines in the Pouilly Fuissé appellation. This internship report details the steps to produce a white wine suitable for aging. From the vineyard to the cellar, all operations are explained. This company focuses its winemaking to minimize oxidation and preserve the full expression of the grape variety. This philosophy results in wines with reduction characteristics, featuring notes of toasted, hazelnut, typical of the finest Burgundy Chardonnays. The molecules responsible for these aromas develop only in a reducing atmosphere. The study aims to understand the factors that would achieve this style of wine. The influence of lees quantity and barrel age on the appearance of toasted notes is examined here. Currently, after malolactic fermentation, barrel age appears to be the primary influencing factor. The forthcoming results after four months of aging will provide a more precise understanding of the impact of these two parameters.