Winemaking

Question 1

Winemaking

1. Trad - no MLF, no New O, inert, btld early with Lees contact. Reds lacked colour extr
2. Since 80s experiment with:
   
   1. Barrel mat, barrel Ferm for R + W wines
   2. MLF for Whites, pre-F mac intro some Sauv
   3. Longer Sk-C, temp-cont + p/over to fac colour + T extra for Reds
3. Chap common for R+W to a max of 2.5% alc strength of finished wine
4. Sur Lie
   
   1. ​Leaving wine on fine lees 4/5m over winter
   2. in tank/barrel where F. took place
   3. only 1 racking allowed-to remove gross lees
   4. Wine bottled directly on spec dates
   5. 1 March to 30 June or 15 Oct to 30 Nov
   6. Controlled by AC rules, some ‘terroir’ wines go beyond req’d times and fall outside of rules

Answer 1

1. Traditionally: no MLF, no new oak but wines in inert containers and bottled early with some lees contact (e.g. Muscadet). Reds usually lacked colour extraction.
2. Since 80s: experimentation with
   
   1. barrel maturation and sometimes barrel fermentation for reds & whites
   2. MLF for whites; pre-fermentation maceration introduced for some Sauvignons
   3. longer skin contact, temperature control and pumping over to facilitate colour & tannins extraction for reds
3. Chaptalisation common for both reds & whites to a max of +2.5% alcoholic strength of the finished wine
4. Sur lie ageing consists in leaving the wine on its fine lees for min 4-5 mths over the winter in the tank or barrel where fermentation took place with only 1 racking allowed (to remove gross lees).
5. Wine then bottled directly at specific dates:
6. 1st March->30th June or 15th October ->30th November.
7. Controlled by AC rules. Some ‘terroir’ wines go beyond required time & fall outside ‘sur lie’ labelling rules.