Role of Yeast
Luca Roagna (Barbaresco, Italy) says he uses a pied de cuve as a starter; to play it safe he does a mini harvest of 5 kilograms about a week before the actual harvest. He then does a pre-pigeage, and this starts the fermentation. After a week he will blend this with the harvested grapes. He makes a specific pied de cuve from each cru, because using a starter from another parcel strikes us as un-natural. By using this technique, he feels he reduces the many risks associated with natural fermentation such as certain non-Saccharomyces strains of yeast that may give unwanted aromas.
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