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Juice stabulation, an interesting winemaking technique by Wineanorak
Publiée le 01/07/2020 12:49
Techniques de vinification

Juice stabulation is a newly famous winemaking technique. It was first used by winemakers in Gascony a couple of decades ago, but it is its recent adoption by rosé winemakers in Provence that has given this way of making wine more attention.

The key to stabulation is extracting flavour – and flavour precursors – from the gross juice lees without exposing the wine to oxygen, and without extracting any bitter flavours. 

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