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HACCP
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HACCP
HACCP : Hazard Analysis Contrôle of Critical Points
Method of danger analyses and supervision of critical points.
The HACCP concerns the collaboration of all the activities of the Domaine Fon-Mars from the plantation of the vinyards until the bottling of the wines.
The organisation of the independent winegrowers of France (les Vignerons Indépendents de la France) controle with another independent organisation called AFAQ (Association Française d'Assurance Qualité) respecting the references of Qualenvi®.
All this has been adopted at the Domaine Font-Mars to achieve one result : Quality in all matters.
At Domaine Font-Mars the overriding goal is to produce authentique wines. Therefor the wines are vinified per grape variety. An assembly is done after cultivation except the grape variety of wines which stay pure.
The attention of the winegrower concerns all the details of the work in the cellars. The equipment facilates the elaboration of quality wines. The modern material, the pneumatic press, de-stamming mashine, the central water freezer and mobile equipment for refrigeration of the tanks permit today the production of great wines of Domaine Font-Mars.
Certain grape varieties benefit from a barrel fermentation and others by an elevation. The fermentation in oak barrels give a toasted or vanille taste to the nose and mouth.
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The time of elevation in the barrel depends on the age of the barrel and the grape variety. A strong wine ages in new barrels, but a lighter wine ages in barrels of one or two years.
At Domaine Font-Mars diverse provenances of oak-trees are used to age different grape varieties (Chardonnay, Cabernet-Sauvignon, Merlot, Grenache, Mourvèdre, Syrah, Carignan).
This selection of wood make possible that the winegrower multiplates the choice to create tasty wines. Once the barrels are filled, it needs just time to achieve an exceptional tasty wine.
Jean-Baptiste de Clock works in collaboration with an oenologist, Mister Xavier Billet. They exchange their points of view of the production conditions, the vinification, fermentation and assamling of the wines.
The analysis of sugar, alcohol etc. are examined in an official laboratory to assure a good analytic stability of the wines.
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