Producer Profile 4: Clos de Tart — Light to Medium-Bodied Red Wines
Wines in this style tend to be:
- Made from thinner-skinned varieties
- From grapes harvested at low to medium levels of must weight
- Mainly dry
Wines in this style tend to have:
- Low to moderate levels of alcohol
- Styles that range from fruit-driven and early-drinking to complex and for medium-term cellaring
- Used a range of production methods according to the style made
For fruit-driven, early-drinking styles, the following techniques are often used:
- A cold soak or pre-fermentation maceration
- Carbonic maceration
- Fermentations carried out by inoculated or ambient yeasts
- Fermentations at cooler temperatures
- May go to bottle with fining and filtration
For the more complex styles for medium-term cellaring, the following techniques are often used:
- Whole bunch fermentations
- Spontaneous fermentations
- Higher temperature fermentations
- Barrel ageing
- May go to bottle with light or no fining and filtration