Mixed fermentation

Joint fermentation of at least two, but often more, grape varieties. In contrast to the Gemischter Satz, this is not an inevitable consequence, but is achieved by processing grapes from different vineyards together. The technique of mixed fermentation originates from France, where the red wine Côte Rôtie is made from white and red grapes. In the past, Chianti was also produced in this way, but is rarely practised today. Since the beginning of the new millennium, this form has been used more and more, especially in Australia and New Zealand.

Effect

Mixed fermentation brings out the floral aromas and improves the colour intensity and colour stability in the fermented wines, which has been confirmed by research at the University of California in Davis. Several varieties can be combined in different ways. Either the whole grapes are pressed together or (especially with white wine grapes) the grapes that have already been destemmed or the pressed grape must is added to the other grapes. Mixed fermentation or the resulting grape cuvée is in contrast to the classic form of a cuvée, in which already fermented wines are usually blended.

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