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SUMMARY:Quattro modi per fare il vino bianco (Four Methods For Making White Wine): Part 2
DTSTART;TZID=America/Los_Angeles:20260515T190000
DTEND;TZID=America/Los_Angeles:20260515T200000
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Four Methods For Making White Wine
Quattro modi per fare il vino bianco



some untoasted oak chips that have been well cured to bring more tannin. We're looking for a skeleton there that will end up being the backbone of the wine. And then it's going to taste terrible and so we'll be stirring the lees until the proteins that break down from the lees coat the tannins and we end up with something that becomes plump rather than harsh. That might take 6-9 months, depending on where we are, in order to get that nice ripe fruit, we may need to pull the alcohol down either with water dilution or alcohol adjustment after the fact with RO or the spinning cone. Here we have wines that have extensive bottle age potential. They're going to taste great for the first year, then they're going to go through a sort of pimply adolescence and really come into their own as great wines that have evolved wonderful complexity when there are several years of age, 5 to 10 years in.
And so generally...

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