Like this, another interesting ‘malo’ article this week – similarly themed too, casting malolactic fermentation as a bad-guy. But Burgundy won’t take it to heart!
'Malo' was never a bad word in Burgundy. It's a spontaneous reaction that has occurred for hundreds of years before someone finally characterised what was happening, which then gave the handy option of blocking it in lower acid vintages. https://t.co/Jkh0kr4Ga0
— đ ±ïžill nanson (@billnanson) April 16, 2020
