There are a number of tools the winemaker has at their disposal to create a unique character in their wines and resultant champagnes. This month we focus on the idea of ultra cool fermentation. Most primary ferments which take the grape must and turn it into a still white wine reach between 20 to 28 degrees and take a matter of days. Our feature houses this month purposely cool down the fermentation to approximately 12 to 14 degrees, which slows down the fermentation time but also allows the house to capture the delicate nature of the fruit and retain maximum aromatics.
Watch this episode to see the review on these wines.