France: Difference between revisions

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The country employs a wide range of viticultural practices, from traditional hand-harvesting and small-scale organic farming to large-scale mechanised operations. Key techniques include [[canopy management]] tailored to regional sunlight levels, controlled yields through pruning, and terroir-specific decisions on varietal placement.<ref>Goode, *The Science of Wine: From Vine to Glass*, 2014, p. 29.</ref>

In the cellar, vinification methods vary by region, grape variety, and wine style. Bordeaux producers often use temperature-controlled stainless steel tanks and new oak barrels, while Burgundian domaines may favour open-top fermenters and older oak to preserve nuance. Champagne’s [[méthode traditionnelle]] requires a secondary fermentation in bottle and extended lees ageing, which is mandated by law for quality levels such as vintage and non-vintage cuvées.<ref>Johnson & Robinson, *The World Atlas of Wine*, 2019, p. 36.</ref>

In the cellar, vinification methods vary by region, grape variety, and wine style. Bordeaux producers often use temperature-controlled stainless steel tanks and new oak barrels, while Burgundian domaines may favour open-top fermenters and older oak to preserve nuance. Champagne’s [[méthode traditionnelle]] requires a secondary fermentation in bottle and extended [[lees]] ageing, which is mandated by law for quality levels such as vintage and non-vintage cuvées.<ref>Johnson & Robinson, *The World Atlas of Wine*, 2019, p. 36.</ref>

The use of indigenous yeasts, minimal intervention, and biodynamic principles has grown in recent decades, especially in regions like the Loire Valley and Alsace. Nevertheless, many producers continue to rely on established oenological tools, including cultured yeasts, [[malolactic fermentation]], and filtration, to achieve consistency and stability.<ref>Jefford, *The New France*, 2002, pp. 66–67.</ref>

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 The country employs a wide range of viticultural practices, from traditional hand-harvesting and small-scale organic farming to large-scale mechanised operations. Key techniques include [[canopy management]] tailored to regional sunlight levels, controlled yields through pruning, and terroir-specific decisions on varietal placement.<ref>Goode, *The Science of Wine: From Vine to Glass*, 2014, p. 29.</ref>
-In the cellar, vinification methods vary by region, grape variety, and wine style. Bordeaux producers often use temperature-controlled stainless steel tanks and new oak barrels, while Burgundian domaines may favour open-top fermenters and older oak to preserve nuance. Champagne’s [[méthode traditionnelle]] requires a secondary fermentation in bottle and extended lees ageing, which is mandated by law for quality levels such as vintage and non-vintage cuvées.<ref>Johnson & Robinson, *The World Atlas of Wine*, 2019, p. 36.</ref>
+In the cellar, vinification methods vary by region, grape variety, and wine style. Bordeaux producers often use temperature-controlled stainless steel tanks and new oak barrels, while Burgundian domaines may favour open-top fermenters and older oak to preserve nuance. Champagne’s [[méthode traditionnelle]] requires a secondary fermentation in bottle and extended [[lees]] ageing, which is mandated by law for quality levels such as vintage and non-vintage cuvées.<ref>Johnson & Robinson, *The World Atlas of Wine*, 2019, p. 36.</ref>
 The use of indigenous yeasts, minimal intervention, and biodynamic principles has grown in recent decades, especially in regions like the Loire Valley and Alsace. Nevertheless, many producers continue to rely on established oenological tools, including cultured yeasts, [[malolactic fermentation]], and filtration, to achieve consistency and stability.<ref>Jefford, *The New France*, 2002, pp. 66–67.</ref>