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When a vinegrower brings his freshly harvested crop to the winery, several operations begin.
First, the vinegrower weighs his harvest on the scale at the winery's entrance. He will repeat the same operation later, at the end of the process, once his harvesting bin is empty, so as to determine the weight of the harvest's grapes. |
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| When he first arrives on the scale, the vinegrower gives to the technician the information necessary to identify the grapes: his member number, the name of the variety, the declared appellation, the type of harvest, and often the specific location of the vineyard where the grapes were picked. |
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A sample of the harvest is taken and measured so as to determine its sugar content (which in turn indicates the probable alcoholic degree of the wine) and the enzymatic activity (indicating the condition of the grapes). |
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| The Vignerons de Laudun winery is one of the first to use a controlling apparatus that measures the enzymatic activity of the grapes when they arrive. |
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All this information serves to class the specific crop, depending on the minimum degree corresponding to each appellation, and on the condition of the grapes, in Villages Laudun, Cotes du Rhone, or vin de pays.
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| The classification by condition of the grapes is not obligatory, but is part of the Vignerons de Laudun winery's own rules so as to obtain the highest quality wines. |
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