VITICULTURE–Burgundian 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.