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?

Yes, though...
  • (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

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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