Côte d’Or Blanc Premier Cru or Grand Cru
(Outstanding)
A light white wine from
Côte d’Or
Summary
A crushed fruit fermentation wine, where hand-harvested and heavily sorted grapes are pressed quickly after harvest as whole bunches. The must is generally clarified by sedimentation and may retain a high level of solid. Concerns about premature oxidation have increased the use of hyperoxidation in the last decades. Fermentation is often performed by ambient yeast at moderate temperatures in oak vessels for added texture and better integration of oak aromas¬. Wines (or a large portion of the wine) will go through malolactic conversion and then be aged on the lees, often with stirring, before maturation in oak, fining, filtration, and bottling in glass under premium cork.