open barrel fermentation? (pretty long)
Open fermentation containers are not new or unusual, however "... 37 months in open topped barrels, fully exposed" is difficult to comprehend. Fermentation is usually complete in a matter of weeks, after which no CO2 is produced and the wine is vulnerable to oxidation and microbial spoilage if not protected. The film on the Clos des Cimes <http://start1g.ovh.net/~closdesc/blog/?p=62> shows Edode Auber (I presume) punching down must in an open barrel, but it is clearly must -- fermenting grapes -- not aging wine. Emery, I think you may have misunderstood what is happening in the Clos des Cimes cellar.
Andy
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