I applaud all efforts, experiments and innovations that lead to a more natural and more sustainable way of making wine. This does not however mean that all developments discussed over the past series of articles really add something to the wine. Natural yeasts I can follow up to a certain […]
Biodynamic or natural viticulture is a challenge in the Champagne. In my first post on the topic I mentioned that the focus with most growers lies on securing yield, ensuring that nothing happens endangers the amount of grapes you get at harvest. As most growers are dependent on either the grands […]
The other day we tested whether you could tell the difference in dosage levels or not. I opted for one of my favourite Champagne growers, Fallet-Prévostat. It is a tiny domain, about 9 hectares, all grand cru land in Avize. The couple running it can only be described as really […]
As attentive readers will recall, our champagne is currently maturing “sur lie”. The alcoholic fermentation is done and if all goes well, autolysis, the interaction between the dead yeast cells and the wine is taking place. This is quite the complicated chemical process and as I am not a chemist […]