Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - White Winemaking
4 important questions on Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - White Winemaking
Are (de-)acidification and chaptalisation allowed in Burgundy?
- (de-)acidification is rarely practised
- chaptalisation less due to climate change and better canopy management
- max +1,5-2%
What is the size and name of Burgundy barrels
- Pièce
- 228 l
Which percentage of new oak is used in Burgundy?
- little oak at regional levels
- village levels: 20-25%
- premier cru levels: 30-50%
- grand cru levels 50% and more
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What is the problem with premature oxidation (premix) in Burgundy? What caused this? How can this be solved?
- In the early 2000s the white wines were showing very advanced flavours and colours after a relatively short period of time in bottle.
- The problem still exists but in less lower levels by modifying the wine making practices
- Expected causes:
- Changes in the vineyard; higher yields , different chemical composition of the grapes
- Use of over-clean must due to pneumatic pressing,
- overzealous battonage,
- lower sulfite at bottling
- quality and changes in cork treatment.
Some producers practice hyperoxidation to produce a wine less prone to oxidation.
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