At Belledor, we masterfully blend the art and science of winemaking through processes like malolactic fermentation. This secondary fermentation is pivotal in transforming a wine’s character, as seen in our Masquerade Sauvignon Blanc. By converting sharp malic acid into softer lactic acid, malolactic fermentation reduces acidity and introduces creamy, buttery notes, offering a unique twist on our traditional Sauvignon Blanc profiles.
What is Malolactic Fermentation?
Malolactic fermentation, the art of converting sharp malic acid into softer lactic acid, resulting in a wine with reduced acidity and enhanced mouthfeel. This transformation not only mellows the wine’s tartness but also introduces rich, creamy flavors, often reminiscent of butter and cream. It’s the secret behind the luscious textures found in certain wines.
Think of a tart Granny Smith Green Apple – it offers those intense acidic characteristics that make your saliva go crazy and your lips to pucker. That is what malic acid does! Now think of a delicious glass of milk an all that creaminess. That’s what lactic acid does to a wine. So the Malolactic Fermentation process is literally concerting that tart acid (green apples) to that smooth creaminess (milk).
The Science Behind the Smoothness
During malolactic fermentation, the art of refining wine, specific bacteria, primarily Oenococcus oeni, metabolize the malic acid present in the wine. This conversion produces lactic acid and carbon dioxide, leading to a smoother, more balanced wine. Additionally, this process can generate compounds like diacetyl, which contribute to delightful buttery and creamy aromas.
MLF in Different Wine Varietals
While malolactic fermentation, the art of enhancing wine’s complexity, is standard in red winemaking, it’s also employed in white wines to achieve specific flavor profiles. For instance, Chardonnay often undergoes MLF to develop its signature creamy texture and buttery flavor. However, not all white wines are suited for this process. Varietals like Riesling and Gewürztraminer typically bypass MLF to preserve their natural crispness and fruity characteristics
Belledor’s Masquerade Sauvignon Blanc: A Unique Expression
At Belledor, we’re always exploring innovative approaches to winemaking. Our Masquerade Sauvignon Blanc is a testament to this spirit. Unlike traditional Sauvignon Blancs, celebrated for their zesty acidity and vibrant fruit notes, Our Masquerade undergoes malolactic fermentation and is aged in barrels. This deliberate choice transforms the wine, softening its acidity and introducing layers of complexity. The result is a Sauvignon Blanc with a harmonious balance of creamy textures and nuanced flavors, offering a fresh perspective on a classic varietal.
Why We Embrace Malolactic Fermentation
For us, malolactic fermentation is more than just a winemaking technique; it’s a tool that allows us to create wines with depth, character, and a unique personality. By carefully controlling this process, we can influence the wine’s texture, flavor, and overall experience, ensuring that each sip tells a story.
Tasting the Transformation
We invite you to experience the magic of malolactic fermentation firsthand. Pour yourself a glass of our Masquerade Sauvignon Blanc and take a moment to savor its unique profile. Notice the subtle creaminess, the softened acidity, and the intricate dance of flavors on your palate. It’s a celebration of tradition, innovation, and the timeless art of winemaking.
Cheers to the journey from vine to glass!
