As I was walking through the vines this morning I thought of another significant contributing factor to my early drinking / short aging style of wine. That is tannin.
When I’m making the best barrel possible, I’ll use primarily free run wine and the pressed portion of the wine, if I did use some would be considered a very light press.
When I’m making the best barrel possible, I’ll use primarily free run wine and the pressed portion of the wine, if I did use some would be considered a very light press.
