Résumé
The wine-growing and oenology internship at the Château Latour-Martillac in AOC Pessac-Léognan, south of Bordeaux, was an opportunity for me to discover a prestigious vineyard and winemaking process worthy of the reputation of the Grands Crus Classés of the Graves. Through a first approach of the vineyard, we have matched manual and mechanical work to optimize the maturation of grapes and to fight the development of pests. Prophylactic control allowed us to ensure the effectiveness of the phytosanitary treatments, which were essential for this capricious and challenging vintage. On a more oenological aspect, we focused on the controversies surrounding sulfur dioxide, the oldest and most precious ally of winemakers. The reduction of SO2 levels in wines is a current trend that arouses the consumer curiosity. With this in mind, we wanted to study the aromatic state of a sulphite-free wine to see whether or not it is possible to match the quality of a sulfured wine. It turned out that removing SO2, which is a key input in wine making, does not give very convincing results to equalize the quality level of wines using this component. However, it would be possible replace it by other techniques or oenological products with similar properties.