Résumé
I worked at the Delaporte estate for three months. On August 15, 2021, when I arrived at the estate, I was warmly welcomed by the Delaporte family. From the beginning, I understand that the harvest will be late. The 2021 vintage was complicated: very rainy and little sun. However, we weren't going to get bored. The Sancerre vineyard is undergoing serious decline, esca is everywhere. Thus, the team and I left for 1 month of curettage in the vineyards. Curettage is a discipline that was unknown to me, it is now familiar to me and I am very satisfied. The harvest ban is announced, it was September 20, 2021. Matthieu Delaporte chooses to start harvesting from the 1st day of the ban, the sanitary condition is gradually deteriorating but the maturity of the grapes is satisfactory. Now, I left the vineyard to make the cellar my working tool. We had to carefully sort all the grapes, both white and red. In parallel with the numerous pressing cycles, I was preparing my experimentation with a view to obtaining the DNO. To succinctly summarize the latter, we have chosen to compare several methods of yeast implantation. First, the usual method at the estate: spontaneous fermentation. Secondly, the method used when the sanitary condition is average: yeasting by a neutral LSA. Finally, we wanted to know if an implantation by starter can both secure fermentations and improve the organoleptic profile of the estate's wines. The results are convincing: the starter method seems very effective and offers interesting organoleptic profiles. However, to provide a rigorous response to this experiment, it will have to be repeated during a milder year, with greater alcoholic potential and accompanied by additional qualitative analyses.