Winemaking

Question 1

Winemaking

1. Cellars
2. Reds (4)
3. Whites (4)

Answer 1

1. Cellars usually heated up to prevent stuck fermentations vs. cold winters
2. Reds:
   
   1. Cold soaking (macération préfermentaire a froid) widely used (Cote d’Or)
   2. Punching down / pumping over in open top fermenters (Cote d’Or / Cote Chalonnaise
   3. Partial inclusion of stems during fermentation to add tannins and aid drainage by some producers
   4. Barrel ageing: 16-18months w only a portion in new oak
3. Whites:
   
   1. fermentation in oak / stainless steel ;
   2. MLF for creamy styles ;
   3. barrel ageing or not.
   4. Cote de Beaune: low yields,batonnage, ageing in French oak vcc