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Brioche is a French term that is often used to describe a sweet fermentation and butter flavor similar to the French brioche, a small freshly baked bun. This aroma often arises with the method traditionnelle where the wine has been aged on the dead yeast cells for a long period of time. After fermentation, the dead yeast cells break down slowly (autolysis), releasing aromas and compounds that add to the flavour and roundness of the wine.


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