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March 27, 2010

Comments

Morgan

Sau 8 (sau-weet) does kind of sound like a certain colloquial (80s/surfer) pronunciation/meaning of the English word "Sweet" as used to indicate the awesomeness/power/coolness of something.

As in, "That Cabernet Franc is totally sweet".

Again, another really cool post. Do you have any details on how they're arresting fermentation while leaving the wine sur lie? Or are they filtering the yeast out when the wine reaches their desired balance. It sounds awesome, but I'm really curious as to how they do it technically.

Bertrand

Great, sau-weet, this is it, I'll tell Jérome because I'm not sure he saw this sounding....
I don't think they filter anything here, but I'll ask again for details over the phone and will post the answer here

Herrenhof

nice thoughts about whole cluster fermentation
another great article!

Martesi

Hi Bertrand,
Great post. The Grolleau is a favorite of mine, unfortunately never had the whites. I'm also interested in the stopping of the fermentation, any news on that? Have you encountered this fermentation method in other places? Very clever.

Bertrand

Coming back to you, Morgan (and Martesi), sorry for the delay...
I called Jérôme Saurigny and he confirmed what I remembered, that is, that they leave the indigenous yeasts weaken naturally in the wine and in the lees, so that even though there is still sugar, the wine doesn't ferment again. He says that to be secure, he has élevages of 2 to 3 years routinely on the sweet wines, to weaken the yeasts completely. He confirms that there is no filtration whatsoever on these wines and no SO2 added.

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