Definition: Levurage

The process of inoculating must with selected yeasts (cultured yeasts). However, it should be noted that yeasts that add aroma to the wine should be avoided. Preference should be given to so-called fermentative yeasts, so as not to standardise wines. In any case, the finest wines, with the exception of Bordeaux grands crus and fine champagnes, are produced by spontaneous fermentation.