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Brett

Brett is an abbreviation for Brettanomyces. The term ‘brett’ is often used to designate unwanted wild yeasts in the wine that produce animal aromas. With the undesirable production of these aromas, brett is seen as a wine fault. However, especially in natural fermentation, it is (in small quantities) considered as a valuable addition to the composition and complexity of the aromas in the wine.

 

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