READ · COMPARE · EXPLAIN
Marsanne: Rhône Whites and Winemaking to Preserve Acidity
Learn about Northern Rhône Marsanne considering the presence or absence of bubbles and winemaking method. Also consult Languedoc producer materials to distinguish lees contact from malolactic fermentation.
Questions for this course
Even with rounded whites, is special care needed to preserve acidity?
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To applied practice using the material ↓
To explanation task notes ↓Marsanne / Study by Grape
Update date: 2026-09-24
Grape varieties used to make white wines in the Rhône
Marsanne is a white grape variety closely associated with the Northern Rhône, and it is also grown in southern France. In Saint-Péray, Marsanne is used alongside Roussanne as the base for white wines. Even within the Northern Rhône, Condrieu, which uses Viognier, features different varieties. Matching appellations and grape varieties reveals the entire Rhône beyond just red wines.
Saint-Péray’s still and sparkling wines
Saint-Péray is a region producing both still and sparkling wines. Inter Rhône introduces that sparkling wine production, inspired by the Champagne method, began in 1829. Even with the same grape varieties and region, the winemaking process differs depending on whether the wine is sparkling. Check the type of wine after the appellation on the label.
An example of aging on lees while retaining acidity.
Les Jamelles' Marsanne is fermented in stainless steel tanks and matured for several months on fine lees. The producer explains that they avoid malolactic fermentation to preserve freshness. Since maturation on lees and conversion of malic acid to lactic acid are separate steps, reading them separately makes the winemaking process clearer.
What to align and what to compare.
Regions
- Conditions to standardize
- Using Marsanne
- Conditions for comparison.
- The Rhône and Languedoc
- Additional points to confirm
- Match appellations and varieties
Wine types
- Conditions to standardize
- White varieties
- Conditions for comparison.
- Still and sparkling
- Additional points to confirm
- Read the presence or absence of sparkling and its production steps.
Winemaking
- Conditions to standardize
- Freshness and mouthfeel of white
- Conditions for comparison.
- Contact with the lees and malolactic fermentation
- Additional points to confirm
- Do not group together as a single process
Order of reading and key points to consider in each article
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READ · HYPOTHESIZE · RECONSIDER
Marsanne Source Reading: Rhône Whites and Winemaking to Preserve Acidity
From the official product documentation for Les Jamelles, extract the steps related to maturation and acid management.
This is a summary of the Les Jamelles Marsanne product page. The confirmation date is noted under sources. No specific vintage is specified on the page.
| Item | Source description/content | Key points to note |
|---|---|---|
| Grapes | Marsanne 100% | Single variety |
| Fermentation | Stainless steel tank, 15–20°C | Temperature control |
| Aging | Several months in a tank with fine lees | Specific number of months not indicated. |
| Malolactic fermentation | Not performed. | To preserve freshness |
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Read the explanation for each question
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Which is listed as the fermentation vessel?
The source specifies temperature-controlled stainless-steel fermentation. While there are many styles of Marsanne-based whites, for this wine the vessel is clearly stated. Do not equate roundness on the palate with barrel fermentation.
What is the relationship between lees aging and malolactic fermentation?
The documentation states that the wine is matured on fine lees and that no malolactic fermentation is performed. The former concerns contact with lees, the latter is a separate process regarding acid transformation. Do not infer one from the other, record them separately.
How do you record the maturation period?
The producer states it is ‘a number of months’ and does not specify an exact number. To show this specifically, do not add figures but retain only the information confirmed. Also, the process described on this product page does not necessarily apply to every vintage or other producers’ Marsanne.
Basis and sources for the exercise
Practice exercises in comparison
From the official product documentation for Les Jamelles, extract the steps related to maturation and acid management.
Read examples of organizing comparisons
| Conditions for Comparison | Lees contact | Malolactic fermentation |
|---|---|---|
| What to look for. | Aging on the lees after fermentation. | Conversion of malic acid to lactic acid |
| Example from product documents. | Aged several months with fine lees | Not implemented |
| Distinguishing by reading | Container / period | Presence or absence of implementation and its purpose |
This is an organized study tool based on the designated articles for this course. You can check specific facts and sources in each article.
Explain in your own words
Describe the vessel and both processes from the documentation, and clarify that there are wines matured on lees without malolactic fermentation.
Check after writing
- Did you read that fermentation was in tank?
- Did you explain contact with the lees as a separate step?
- Have you generalized one product’s specifics to an entire variety?
Save response to explanation task
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