Climate and Natural Factors
Human Factors and Yield
Viticultural Factors and Harvest
Grape(s)
Fermentation Some top cuvees use oak for fermentation vessels Malo? Widely used to lower acidity Blending? Young industry and recent move to non vintage and broader use of reserve wines – allows for consistency in a house style and to accommodate vintage variation Many now have 4 -5 years of reserve wines Some use oak for base wine with small portions blended Maturation 2nd Fermentation Traditional Method with some transfer method employed – Traditional method is the process in which a second fermentation takes place in the bottle in which it will later be sold. 9 month rule for minimuim lees aging in the bottle – follows EU standard Bottling Brut dominates Production Only 3600 hectares and growing Style(s)
Winemaker intent Majority are TM, just ripe primary fruit and brioche autolytics. Marketing and Business considerations
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Wine Up and DownDennis Smith, IWP, AWE, WSET 3, NPWE Archives
October 2021
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