The soils there are granite with chalky underlying rocks. The white wines are made from the Chardonnay grape as are all the great white burgundies. Malic Acid - A naturally occurring acid in many wines that is characterized by the sharp crisp acid in a 'Granny Smith' cooking apple. This acid is often reduced in a wine through the use of malolactic fermentation . Malolactic Fermentation - A second fermentation that can be induced by a winemaker that changes the malic acid in a wine into lactic acid.
Most red wines undergo malolactic fermentation.
This fermentation can also start unexpectedly in a winery that re-uses a vat or barrel that has previously had malolactic fermentation take place in it. Marc - The material that remains in the wine press after the pressing has taken place. This material is composed of skins, pulp, and pips. Must - The mixture of unfermented grape juice and grape solids that is created at the initial crushing of harvested grapes. Nouveau - Literally 'new' in French, this term is used to describe the first wine of each vintage, Beaujolais Nouveau.