2016 Vinaccia

[brunello97]

Pinot Noir model. No label until bottling.

Recharging / refermenting the vinaccia as we're going to make grappa this year. That's a new adventure.

Mick

[CES]

Ahhhhh, Grappa. Other than straight up
Shine, nothing cleanses the palette better Good luck, my friend!

[brunello97]

Ahhhhh, Grappa. Other than straight up
Shine, nothing cleanses the palette better Good luck, my friend!

Thanks, Chuck! That's what I know.

New technology for us, but we've been throwing away pounds and pounds of grape press each year. Only a couple years ago we latched on to the second fermentation plan-making a second wine--typically a rosé from the vinaccia.

Wanted to get after making grappa, but didn't have the wherewithal until now. Still, we're feeling our way forwards.

Yes, with the re-advent of micro-distillers the joys of young shines have become a bit more available to those of us a bit farther from the source. Good stuff. Ain't nothin' like the real thing.

Mick

[Bill Clements]

Mick, looks like you've got it down to a science.
Too bad you'll have to wait until you're 21 to enjoy it!

[brunello97]

Mick, looks like you've got it down to a science.
Too bad you'll have to wait until you're 21 to enjoy it!

Ha! Thanks, Bill... The winemaking is getting better (as I'm getting older....) but the "science" part of it always leaves me a bit perplexed-fortunately a lot isn't really necessary--though it is helpful. But that's another thing now with distillation process. Good thing I have a smart guide for this. We're aiming to keep the explosions to a minimum.

Mick