Hello The gamay (the REAL gamay) is known for producing grapes with a very high level of acidity on alkaline (read lime) soils and under hydrological stress. Question: To what extent does carbonic maceration make a difference in the acidity level of the wine made from these grapes? Malo-lactic fermentation, YES, but carbonic maceration? TIA Cheers Nils
- posted
16 years ago