在法文中，培育和养殖用的是同一个词“elevage”。这并非偶然，葡萄酒的酿制有如生命的诞生。发酵完结之后，有如畜牧业中一般，酿酒师还必须在酒窖里豢养这些初生的葡萄酒，使其通过时刻的揣摩与培育，熟化成更均衡丰厚、更适饮的老练风味。
曩昔，勃艮第的酒商很少自己酿酒，而是向酒农买来成酒培育后再装瓶卖出，他们常以葡萄酒的培育者（ eleveur）自居。其实到了培育阶段，一款酒的风格现已大致确认了，但酒商仍旧能通过培育进程展露酒的潜力，树立自家厂牌的风格。
橡木桶是培育葡萄酒的最重要容器，勃艮第高雅的酒风也让勃艮第产的橡木桶特别合适用来培育风味细腻的葡萄酒。因而，橡木桶成为葡萄酒之外勃艮第酒业的另一个特产。
葡萄酒的培育
一般，完结酒精发酵之后，葡萄酒将进入培育的阶段。称之“培育”，就好像葡萄酒是有生命的饮料。如果说发酵让葡萄酒诞生，那么将初变成的葡萄酒留在酒窖里一段时刻，就能使其长成更精美均衡、更老练适饮的葡萄酒。
在培育的进程中，不管霞多丽仍是黑皮诺，勃艮第都有一套共同的培育方法，这也成为这两个种类在其他几个国家或产区最常选用的培育法。
在酒庄装瓶鼓起之前，勃艮第的酒商很少自己酿酒，他们常以培育者自居，向葡萄酒农购买成桶的葡萄酒，通过培育、分配之后再装瓶卖出。尽管新酒初变成时，质量和风格现已大致确认，不过，仍是有些酒商可以终究靠培育的进程，让最终装瓶的葡萄酒具有厂牌的风格。
氧气会让葡萄酒失掉新鲜的果香，发生较深重的老练香气，过度的氧化甚至会让葡萄酒呈现苹果、李子干或肉桂等氧化的气味，所以合适年青品味，不太耐氧化的葡萄酒一般都会在彻底密封、没有氧气的不锈钢酒槽中进行培育。
不过，缓慢且适度的氧化，也可让一些本来比较坚固关闭的葡萄酒变得更可口，具有纤细透气性的橡木桶就是一个优异的培育容器，除了可增加木桶香气，也能让存于其间的葡萄酒慢慢地氧化老练，成为更可口的葡萄酒。
勃艮第各种类间，由于特性不同，培育的容器与方法也有差异。佳美变成的红酒大多着重新鲜可口，培育的时刻一般较短，也很少进橡木桶培育，大多在酒槽内完结乳酸发酵后就直接装瓶。黑皮诺需求较长时刻的培育，一般在橡木桶中进行，只要少量比较清淡的红酒才会在酒槽内培育。
阿里高特变成的白酒大多在不锈钢酒槽内酿制，培育也多留在槽内，很少进橡木桶，一般仅数月就会装瓶，合适趁早饮用。霞多丽的培育方法则较为多样，麻布利区域和马贡内区的平价白酒经常在钢槽内培育，时刻也较短。但在金丘区的霞多丽则大多在橡木桶内进行发酵，完结后也持续在桶内培育，常常要一年多的时刻才会装瓶。
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The brewing of wine is like the birth of life. A good bottle of wine needs careful cultivation by winemakers.
In French, the same word "elevage" is used for cultivation and rearing. It is no coincidence that the brewing of wine is like the birth of life. After the fermentation is completed, as in the animal husbandry, the winemaker must also raise these nascent wines in the wine cellar, so that they can be honed and cultivated over time, and matured into a more balanced and more delicious flavor.
In the past, Burgundian wine merchants seldom made their own wines, but bought them from wine farmers and then bottled them. They often used wine eleveurs (eleveur). In fact, in the cultivation stage, the style of a wine has been roughly determined, but the wine merchants can still show the potential of the wine through the cultivation process and establish the style of their own label.
Cultivation of wine
Usually, after the alcohol fermentation is completed, the wine will enter the cultivation stage. Calling "cultivation" is like wine is a life drink. If the fermentation allows the wine to be born, then leaving the original wine in the wine cellar for a period of time will enable it to grow into a more refined, more balanced and more mature wine.
In the process of cultivation, whether it is Chardonnay or Pinot Noir, Burgundy has a unique cultivation method, which is also the most commonly used culture method for these two varieties in other countries or production areas.
Before the bottling of the winery, the Burgundian wine merchants rarely made their own wines. They often used the cultivators to buy barrels of wine from the wine farmers. After cultivation and blending, they were bottled and sold. Although the quality and style of the new wines have been roughly determined, there are still some wine merchants who can use the cultivation process to make the final bottled wines have the style of the label.
Oxygen will cause the wine to lose its fresh fruity aroma, resulting in a deeper ripening aroma. Excessive oxidation can even cause the wine to smell like apples, plums or cinnamon, so it is suitable for younger tastes. Cultured in a completely sealed, oxygen-free stainless steel tank.
However, slow and moderate oxidation can also make some of the harder and more closed wines more palatable. The oak barrel with fine gas permeability is an excellent culture container. In addition to adding the aroma of the barrel, it can also be stored in The wine slowly oxidizes and matures into a more delicious wine.
There are also differences in the containers and methods of culture between the various varieties of Burgundy. Most of the red wines produced by Caramel emphasize fresh and delicious. The culture time is usually short, and it is rarely cultivated in oak barrels. Most of them are directly bottled after lactic acid fermentation in the wine tank. Pinot Noir takes a long time to grow, usually in oak barrels, and only a few lighter red wines are cultivated in the tank.
Most of the white wines produced by Ali Gault are brewed in stainless steel tanks. The culture is also left in the tanks. It is rarely in oak barrels. It is usually bottled in just a few months and is suitable for early drinking. Chardonnay's cultivation methods are more diverse, and the cheap white spirits in Chablis and Magonne are often cultivated in steel tanks for a shorter period of time. However, Chardonnay in the Jinqiu area is mostly fermented in oak barrels. After completion, it is also cultivated in the barrel. It often takes more than a year to bottle.
