The oenologist : much more than a profession, an expert from vine to glass.
The role of the oenologist is fundamental in ensuring the excellence and compliance of wines. Beyond simply providing guidance, they offer essential technical, regulatory, and administrative support, working in perfect synergy with organizations such as the Chamber of Agriculture. Their primary mission is to establish rigorous traceability and ensure quality of service, while guiding winegrowers throughout their journey to achieve high-quality production.
At the heart of this expertise, monitoring phenological and technological maturity is a crucial step. The oenologist takes samples of berries to assess the balance between sugar content and acidity, as well as the richness in polyphenols (tannins and anthocyanins) and aromas. This detailed analysis makes it possible to determine the optimal harvest date with precision, depending on the desired wine profile, whether it be early or late ripening.
Once the harvest is complete and after careful selection, the oenologist takes over in the winery. They supervise the entire fermentation process, from managing vinification temperatures to adjusting yeasts, and key oenological operations such as pumping over, racking, and fining. Their expertise is essential for optimizing the extraction of the desired compounds and ensuring that fermentation proceeds smoothly.
After vinification, the oenologist oversees blending, stabilization, and preparation of the wine for bottling. Their involvement extends across the entire production chain, from the vineyard to marketing, ensuring consistent quality.
At the same time, the oenologist performs crucial administrative functions, acting as a link between the winegrower, the winery, and the various professional organizations in the sector. Their versatility is key to guaranteeing the quality of each vintage, from the cellar to the store shelves.