Amphorae and other different, more or less exotic, maturation vessels are seemingly invading Burgundy. One can now find elevage in traditional terracotta amphorae, ceramic vessels, glass vats, stainless steel vats, and then of course the numerous variations on oak and its toasting. This is …
Vinification
Baie-par-Baie: From Maceration to the Press
After the harvest and grape preparation, the cuvees at Domaine Pierre-Olivier Garcia was then assembled: 1/3 whole clusters, 1/3 baie-par-baie grape caviar, and on top 1/3 machine-destemmed grapes. The wines' handling in the winery follows some strict, but rather simple, rules. First, we …
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Baie-par-Baie: Video – Cutting the Clusters
The core of baie-par-baie vinification is the pinot caviar: grapes destemmed by hand, berry by berry, with a pair of scissors - leaving the grapes intact with the pedicels in place. It's simple; however, it takes practice, and is seriously time-consuming. I got Pierre-Olivier Garcia, the founder …
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