Soils Get Attention in Burgundy
After Years of Focus on the Cellar, Burgundians Turn Attention to the Vineyard
Aug 2000 Issue of Wine Business Monthly
Throughout the 1980s, most innovations and experiments conducted in Burgundy were executed in the cellar: Guy Accad's maceration trials, the adoption of rotary roto-fermenters, an increasing percentage of new oak use. We don't hear as much about innovation in the cellar anymore. The current buzz is all about the vineyard.Rudolf Steiner: Homeopath of the SoulRudolf Steiner is viewed as being the father of Biodynamics. He was born in 1861, in Kraljevec which was then part of the Austro-Hungarian E...
» Article access restricted to registered members of winebusiness.com/