Summary

A crushed fruit fermentation wine, often made from fruit requiring chaptalization, and fermented by cultured yeast in neutral (usually underground glass-lined concrete) vessels. Malolactic conversion is avoided to retain acidity and the wines are kept in contact with the fine lees to gain texture and preserve freshness before fining, filtering, and bottling.

Key Varietals

• Melon de Bourgogne / Muscadet