alcoholic fermentation is on the skins for 8 days at a temperature of 24°C, followed by malolactic fermentation.
Avoiding any further malolactic fermentation produced a truly fruit driven style of wine with only a hint of underlying French oak support.
All of Luquet's wines are estate bottled and unmanipulated (with no time in oak barrels), and they normally only undergoing partial malolactic fermentation.
It finishes slowly with a slight malolactic buttery texture.
This one is a bit richer than others-they employ a little malolactic fermentation to give a rounder mouthfeel, but not overly so.
Since it is not dried in oak and does not undergo any malolactic fermentation, the natural spiciness and fruitiness of the grapes emerge.
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