YOU SAY YOU WANT A FERMENTATION?
Some of these approaches are barrel fermentation (now en vogue for red wines, too), using a significant percentage of new oak barrels (or using oak adjuncts, sometimes in conjunction with micro-oxygenation), foregoing filtration and perhaps most fundamentally, how to best achieve the desired result of converting grape juice into wine - i.e. fermentation.
Since the early 80’s several divergent schools of thought have emerged - using the tried and true yeast strains, or using no yeast inoculation at all and what we like to think of as the enlightened middle ground - selecting specific yeasts which have been isolated from various successful fermentations to achieve a variety of desirable and consistently predictable outcomes. We select from amongst the many dozens of selections available (perhaps there are a hundred or more?) to accomplish the following:
And truth be told, we have another important (and self-satisfying) reason in making these selections - we constantly strive to better understand and appreciate the often surprisingly complex range of effects yeast has on the resultant wines character, which goes far beyond a simple conversion of sugar to alcohol.