Risks of over-production
Over a period of 50 years, the ancienne méthode has progressively been abandoned in favour of short fermentation and a partial of total removal of the grape stalks. Few négociant-éleveur views the ancienne méthode as a bit of myth: For more than 100 years we have used the same method to make our wine, as have many others. It is therefore quite absurd to attribute the fact that the wine may be less full bodied than before solely to the wine making process. Excessive Production is the principle reason why these wines are to light. Other négociants-éleveurs confirmed these opinions: “It is well known that the quality of red wine is largely determined by the skin of the grape. If the yield is heavy the grapes swell, the skin becomes thinner and this leads to a wine which is too light. Years ago some wine producer used to transport grapes by train without any problem. Nowadays, those you send by train arrive rotten.
