Co-Fermentation Explained

Mar 1st, 2020
Co-fermentation is similar to the classic Old World wine region of the Côte-Rôtie appellation of northern Rhône, France. It is the winemaking practice of fermenting two or more grape varieties at the same time when producing wine. This technique is not more widely practiced for several reasons. First, it is difficult to have the Syrah and Viognier ripen at the same time particularly at LDV’s altitude. Second, this technique locks in the wine at fermentation which makes it more difficult for the winemaker to adjust the wine after fermentation. 

This practice is very old and occurred in the vineyard at times called “field blends” or adding white grape varieties to help soften the tannins in red grape varieties. LDV Winery is excited about releasing our first co-fermented wine. The 2015 Syrah that combines estate-grown Syrah fermented together with 4% estate whole cluster Viognier

Learn more about co-fermentation in this short video.