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14-04-2008, 11:55 AM
posted to alt.food.wine
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Discussion: Gamay Noir
Hello
The gamay (the REAL gamay) is known for producing grapes with a very high level of acidity on alkaline (read lime) soils and under hydrological stress. Question: To what extent does carbonic maceration make a difference in the acidity level of the wine made from these grapes? Malo-lactic fermentation, YES, but carbonic maceration? TIA Cheers Nils 
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