The Art of Burgundy Winemaking

In the Vineyard

- Yield control: Lower yields = more concentration - Organic/Biodynamic: Increasing rapidly - Hand harvesting: Mandatory for Grand Cru - Sorting: Fanatical selection of perfect grapes

In the Cellar

For Reds: - Partial or whole cluster fermentation debates - Natural yeasts increasingly common - Gentle extraction to preserve elegance - Judicious use of new oak (trending down)

For Whites: - Barrel fermentation for complexity - Lees stirring (bâtonnage) for texture - Malolactic fermentation for richness - Balance between fruit and oak critical