Blancs de noirs, a technical challenge
Enosens experts supported nearly 40 properties in making Blancs de Noirs in the 2024 vintage, for volumes ranging from 5 hl to 150 hl.
In terms of grape varieties, Merlot is the most used, followed by Cabernet Franc and Cabernet Sauvignon. Nevertheless, Cabernet Franc appears the most suitable, as it is easier to decolourise and has good aromatic expression. Cabernet Sauvignon can be appreciated for its thiolic aromas, and Merlot for its fruity potential and early ripeness. In the production process, the must is mostly obtained by direct pressing, which must be quick and gentle, on grapes of little advanced ripeness, with good protection against oxidation. If necessary, the essential decolourisation step is carried out mainly at settling, with occasional catching up during fermentation.
As regards the specific analytical monitoring to be implemented, the consultants use the modified colour index (ICM) measurement and the pinking test, in order to verify the absence of anthocyanins and to prevent the risk of a pink tint reappearing.
Read on at Survey on Blancs de noirs | Echos de Bordeaux – Agence Fleurie
