jamie goode's wine blog

Monday, September 18, 2006

Nice harvest blog here, in Italian and English. This is how the professionals make wine. Tonight I shall be crushing some Seyval, Riechensteiner and Dornfelder. The first two vats of red are now fermenting away happily. Colour is fantastic. I'm fermenting one lot of red with stems together with the skins from very ripe Riechensteiner; the other also has a little Riechensteiner in, but was destemmed.


At 9:58 PM, Anonymous Gianpaolo said...

Thank you Jamie. I would like to invite anyone who wants to live a comment a tell us what he would like to see on a winery's blog. Comments are welcome in italian/english/frenc
Gianpaolo/Poggio Argentiera

At 11:41 PM, Blogger Jamie said...

I'd like to see more detail on your precise winemaking procedures, from reception of the grapes until bottling. Including any lab work you do. But I'm weird.

At 9:16 PM, Anonymous Gianpaolo said...

I'd like to do that. This was the first year we tried to give coverage of the harvest to a certain extent. I'd like to be more sistematic and put more details on the blog. Now the harvest is nearly finished (it finished actually, the work in the cellar is not), I'll continue to post relevant things about the winemaking, including bottling, tasting, blending, ecc.


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