The Cuvée Triple Organic Vintage is a natural organic wine that stands out because it has not undergone malolactic fermentation. Malolactic fermentation is a natural process that follows the alcoholic fermentation of wine and converts malic acid into lactic acid, which can soften the taste of the wine.
In the case of the Cuvée Triple Organic Vintage, malolactic fermentation has not been carried out, which means that malic acid is preserved in the wine. This can have an impact on the wine's flavor profile, giving it a more pronounced acidity and different aromas than those typically found in wines that have undergone this fermentation. This choice may appeal to those who prefer livelier wines with more pronounced acidity.
It's important to note that the taste of a wine depends on many factors, and the decision not to perform malolactic fermentation is a distinctive characteristic of this particular wine that can influence its taste and character.