Malolactic fermentation is defined by Christian Moreau of Domaine Christiane Moreau Pere et Fils. Monsieur Moreau also talks about the 2003 Valmur wine and the fact that it did not go through any malolactic fermentation due to extraordinary circumstances in regards to the vintage. After this, he discusses the Domaine's move to natural yeast fermentations as of 2008.
Monday, April 13, 2009
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