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During his more than three decades in California, Tchelistcheff would introduce groundbreaking changes - from modern winemaking techniques that ranged across the need for high standards of sanitation, to the use of smaller French oak barrels for wine aging, replacing pasteurisation with cold fermentation, as well as fostering an awareness of malolactic fermentation and the need for it in winemaking, all the way to higher density vineyards, the reduction of sulphur use, and more meticulous selection of varietals planted which had to be suited for the climate and terroir (which was responsible for bringing Pinot Noir to Napa Valley, and also the development of winegrowing in Oregon and Washington)

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