To produce Puligny Montrachet wines, the grapes are harvested in early September and then pressed to extract the must (grape juice.) From there, the juice undergoes fermentation in large oak barrels.Most winemakers apply the malolactic fermentation technique, which converts the tart-tasting malic acid in the grapes to softer lactic acid. After fermentation, these wines are then aged on the lees. Finally, the wines are clarified before being bottled.
