Simply put, minimal intervention in winemaking refers to a process that abstains from adding or removing anything in the cellar. The primary objective is to transform grapes into wine with minimal interference, emphasizing the expression of terroir and the inherent purity of the grape.
Often practiced alongside organic methods in the vineyard, minimal intervention winemaking underscores a holistic approach from farm to cellar.
Consequently, the fermentation process relies on the natural yeast colonies present on grape skins rather than the use of selected commercial yeasts.
While sulfites or sulfur dioxide, common in stopping fermentation at specific stages, can induce allergic reactions or asthma, there is a rising industry trend towards minimizing their usage to zero, paving the way for natural wine concepts.
Similarly, traditional wine industry practices involving acidification, clarification, enrichment, stabilization, and other processes have historically utilized over 300 authorized chemicals at the European level.
To naturally preserve wines and reduce overall sulfite levels (commonly used for stabilization or sterilization), one method involves minimizing exposure to oxygen (such as reducing stirring and pumping over). This approach allows the naturally produced CO2 to safeguard the grape must.
Careful monitoring is necessary to maintain appropriate CO2 levels conducive to the desired wine style, as improper levels could result in a slightly effervescent wine or a hint of reduction upon opening.
Typically, wines crafted through minimal intervention practices exhibit fruitier profiles and lower tannins. While they may appear less complex and benefit from aeration, they are notably healthier alternatives compared to mass-produced wines.
Chcek out the following minimal intervention wines
Beaujolais
Beaujolais
What is Carbonic Maceration?
Carbonic maceration serves as a winemaking technique primarily applied to light- to medium-bodied red wines, aiming to enhance their fruitiness and soften their tannins.
In this method, whole grapes are placed in an oxygen-free environment, initiating fermentation within the berries without initial yeast involvement. This internal fermentation process converts sugar into alcohol until the grapes burst, naturally releasing their juice.
Originating in Beaujolais which is renowned for the fresh taste of Beaujolais Nouveau, this technique offers various adaptations, guided by the winemaker’s discretion to suit specific grape varieties, resulting in wines that are fruit-forward and low in tannins.