VITICULTUREBurgundian Method


BURGUNDIAN METHOD  Specific Viticultural & Vinicultural Methods and Practices That Have Historically Been Derived From the Burgundy Area of France and Are Emulated Throughout the Wine World to Produce Chardonnay and Pinot Noir In a Balanced and Restrained Style.

BURGUNDIAN METHOD/ Chardonnay

  • Single Vineyard(Usually),    Practice of Organic Viticulture
  • Hand Harvest,    Gravity Fed Viniculture,    Whole Cluster Pressed
  • Native Yeasts,    Barrel Fermentation,    Must Settling/ Racking
  • Malolactic Fermentation,    Sur Lie, Lee Stirring
  • Aged Neutral Barrel,    No Ouillage/ Topping Off Barrels
  • Temperature & Humidity Control During Fermentation and Storage

BURGUNDIAN METHOD/ Pinot Noir

  • Hand Harvest-
  • Gravity Fed Viniculture-
  • Cluster Sorted-
  • Cold Soak (3-5 Days)-
  • Native Yeast-
  • Barrel Fermentation-
  • Malolactic Fermentation-
  • Aged Neutral-Barrel-
  • Topping Off Barrels/ Ouillage-
  • Single Vineyard-
    *Generally- Less Fruit, More Earth, Mineral Notes


**Refer to “BIBLIOGRAPHY/ Sources” For Details On Scholarly Works Referenced.