Burgundy winemaking is often described as “minimal”, but that is misleading.The choices are precise, deliberate, and style-defining.

In Episode 2C, we focus entirely on winemaking — without dilution or consolidation:

White winemaking: pressing, clarification, fermentation choices

Stainless steel vs barrel fermentation and ageing

Lees ageing, bâtonnage, malolactic conversion

Oak regimes by classification level and barrel size

Premature oxidation: causes, responses, and current thinking

Red winemaking for Pinot Noir: sorting, whole bunch vs destemming

Cold soaking, fermentation vessels, cap management

Pressing, barrel ageing, oak levels, and malolactic conversion

How winemaking choices interact with terroir rather than override it

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thesommpour.substack.com/subscribe