No, in this case no yeast was added as the must was allowed to ferment naturally. This is also called wild or spontaneous fermentation - the same as when we say "fermented with native/indigenous yeasts". The yeasts naturally present in the winery/vineyard get to work on their own!
Thanks for sharing this valuable video. A question: You dont use a chiller during fermentation. This does not harm to aromas which they may evaporate at high temperatures of fermentation?
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Love Pinot Noir! thanks for sharing
Thank you - I love it, too. Thank you for watching.
Was yeast added at all? It wasn't shown in video. Also was sugar added to get that ending alcohol content? Thanks!
No, in this case no yeast was added as the must was allowed to ferment naturally. This is also called wild or spontaneous fermentation - the same as when we say "fermented with native/indigenous yeasts". The yeasts naturally present in the winery/vineyard get to work on their own!
This video was quite informative and intriguing. Thank you for sharing . I love Pinot Noir 🍷!
Thank you for watching and commenting. And so do I!
Thank you for watching, and leaving a comment!
Thanks for sharing this valuable video. A question: You dont use a chiller during fermentation. This does not harm to aromas which they may evaporate at high temperatures of fermentation?
What are they using to top off the barrel? Is it extra pinot noir they have stored somewhere? Or is it just grape juice
Yep, more Pinot Noir - a constant job…