{"id":3308,"date":"2021-05-27T11:53:51","date_gmt":"2021-05-27T09:53:51","guid":{"rendered":"https:\/\/www.lev2050.com\/chateau-le-grand-verdus-wine-tasting\/"},"modified":"2025-05-20T11:34:19","modified_gmt":"2025-05-20T09:34:19","slug":"chateau-le-grand-verdus-wine-tasting","status":"publish","type":"post","link":"https:\/\/www.lev2050.com\/en\/chateau-le-grand-verdus-wine-tasting\/","title":{"rendered":"Ch\u00e2teau le grand Verdus wine tasting"},"content":{"rendered":"\n

Ch\u00e2teau le grand Verdus wine tasting<\/h1>\n\n\n\n

Hello everybody!<\/p>\n\n\n\n

We are still in wine tasting season, although due to COVID-19, they are being a bit different.<\/p>\n\n\n\n

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In this case it was the turn of the well-known French winery Ch\u00e2teau le grand Verdus<\/a>. The micro-vinifications of the study of isolation, identification, selection and characterisation<\/strong> of the winery\u00b4s own yeasts were tasted.<\/p>\n\n\n\n

This wine tasting had some differences compared to our \u201cnormal\u201d wine tastings.<\/p>\n\n\n\n

First of all, we sent all the wine samples to France, where the wine degustation took place. Julien Ditt\u00e9, LEV2050<\/strong><\/a> representative in France, was present at the tasting. From the winery Ch\u00e2teau le grand Verdus, the following attended: Thomas Legrix de la Salle, \u00c9douard Legrix de la Salle, Antoine Le Grix de la Salle, and the winery’s oenologist. Pascal Mondin (Cave de Sauvaterre winery) and Olivier Cazenave (Ch\u00e2teau de Bel winery) also participated at the degustation.<\/p>\n\n\n\n

Julien Ditte was in charge of explaining the processes through which the different micro-vinifications of the wine from the Ch\u00e2teau le grand Verdus winery had gone through.<\/p>\n<\/div><\/div>\n\n\n\n

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What did the wine testing consist on?<\/h2>\n\n\n\n
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20 micro-vinifications<\/strong> were tasted, all with the same wine base, that is, all of them are carried out from the same grapes. However, each micro-vinification was conducted with a different yeast as fermentation starter. These can be of the Saccharomyces<\/em> gender, as well as of other different species from the Non-Saccharomyces<\/em> gender. All these strains belong to the Ch\u00e2teau le grand Verdus winery, and they have been isolated, identified and characterised in micro-fermentations by LEV2050.<\/p>\n\n\n\n

At the wine-tasting it became clear that each one of the micro-vinifications presented totally different organoleptic profiles<\/strong>. After the degustation, those yeasts that had pleased and surprised the wine tasting participants the most, were chosen.<\/p>\n\n\n\n

Later on, we will carry out different mixed micro-vinifications<\/strong> with these chosen yeasts, putting mixes of them as fermentation starters,<\/em> looking for sinergies between them. <\/em>In a few weeks, we will do another wine tasting in which the Ch\u00e2teau le grand Verdus winery will be able to decide which combinations of their own yeasts are the ones they prefer, and they will be able to use them in future fermentations to obtain unique profiles.<\/p>\n<\/div><\/div>\n\n\n\n

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Here you can see some photos of the wine tasting.<\/p>\n\n\n\n