Here’s how white Chassagne Montrachet is made: Pressing: The grapes are pressed immediately after harvest. Fermentation: The juice is placed in oak barrels or vats to undergo alcoholic fermentation. Secondary fermentation: The wine then undergoes a second malolactic fermentation, where the malic acid in the juice turns to lactic acid, making the wines smoother. Aging: The wine is aged in an oak barrel for 14 months. The result is a full-bodied Chardonnay with slight oaky and buttery hints.Here’s how red Chassagne Montrachet is made: Maceration: The red grapes are crushed in bunches and placed into vats for maceration. Fermentation: Alcoholic fermentation begins during the maceration process, either naturally or by adding yeast. During this process, the grape skins and pips are broken up and pushed down into the juice to enhance the wine’s color and tannins. Pressing: Once fermentation is complete, the wine is pressed and placed into oak barrels or vats for aging. Aging: The red wines undergo a second malolactic fermentation while aging. Here, the malic acid in the wine turns to lactic acid, reducing the acidity in the wine.
