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Thanks for the info. I’ll give it a try with Hungarian

I have a 2016 Lanza Primitivo that I’d like to oak, as well. Does anyone have any recommendations running primitivo through a barrel?

Yes, the valve assembly has been removed from the keg

Hello Everyone, I’m trying to come up with a solution to my storage/barrel topping situation... I’m preparing to barrel age my wines for the first time.... I currently have 15.5 gallons of Lanza Primitivo bulk aging in a brand new 15.5g sanke keg, and a 13.2 gallon Vadai barrel... with another...

Musto Wine Grape Company Hartford, CT www.JuiceGrape.com Great group of people selling excellent Lanza Vineyard - Susian Valley fruit, among others.

Sounds good john. Thank you. How did your 169 turn out?

Hello everyone, I have a brand new Vadai 13.2 gallon barrel and 9 lugs of Lanza Clone 8 Cabernet Sav that will be in need of some oak... Had anyone had any experience running the 13.2? I'm wondering what I should be expecting for the length of my first run?

It's my understanding that there are many variables that determine how much acid will precipitate out of solution during cold stabilization, including how much, if any, tartaric acid was added pre-ferment..… That being said, I cold stabilized my Lanza Petite Syrah for 4 months at 31,* put it...

Last year I did 5 lugs of Petite Syrah in a 32 brute + 5 liters of acidulated water with no problems. 6 will be pushing it. This years it's 7 lugs of Primitivo in a 44gal brute with room for at least 2 more lugs.