Understanding carbonic maceration: from cellar to glass Carbonic maceration is one of those winemaking techniques that…
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Skin-contact white wines (orange wines): winemaking techniques, flavour profile and food pairings
What Are Skin-Contact White Wines (Orange Wines)? Skin-contact white wines, widely known as “orange wines”, occupy…
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Nebuchadnezzar wine: the grand format explained
In the world of wine, where nuance and terroir often steal the spotlight, the sheer physicality…
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Decanting: when, why and how to do it
The Decanting Dilemma: Why We Do It Decanting might seem like an arcane ritual more suited…
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The influence of oak barrels on wine texture and flavour
The Role of Oak: A Catalyst in Winemaking Oak barrels have shaped the history of wine…
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Low-intervention winemaking: fad or future?
What Does « Low-Intervention » Really Mean? In recent years, “low-intervention winemaking” has become something of a buzzword…
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Natural yeast fermentation: benefits and drawbacks
Understanding Natural Yeast Fermentation: A Return to the Roots of Winemaking Natural yeast fermentation—also known as…
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How amphora winemaking is making a comeback
The Rediscovery of Amphora Winemaking Among the many trends shaping the contemporary wine landscape, the resurgence…
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