I never had given much thought to the production process of the wines that I like but I recently discovered that almost all the white wines that I enjoy have not gone through malolactic or new oak.
I am aware that what is an advantage in whites does not need to be an advantage in reds and my understanding is that malolactic is the rule for reds. Still, I am wondering if there are any wine producers that forgo or limit malolactic in reds and produce interesting results.
For example, do the Trimbach Pinot Noirs go through malolactic?
See also this article on Portugese Vinho Verde Tinto