Special Project with 2013 Vino Superiore Sangiovese

[Ajmassa]

I'm getting my grapes from here:
http://www.keystonehomebrew.com/shop/wine/frozen-grapes-and-juice/vino-superiore-italian.html

Pricey, but this time of year I cant find a better source

I know keystone well. By far the biggest shop I’ve ever seen. More like a warehouse. Didn’t know they sold frozen must. Did you order online or pick up in store?

 

[gitmo234]

I know keystone well. By far the biggest shop I’ve ever seen. More like a warehouse. Didn’t know they sold frozen must. Did you order online or pick up in store?

I order online and its here within 2-3 business days

 

[Ajmassa]

Awesome. Some nice 2013 Italian must available. How bout you try to not spill the Nebbiolo all over the floor this time.

 

[gitmo234]

That's the plan. On a positive note, the whole house still smells like wine!

 

[gitmo234]

So we're now in MLF. I ended up with 3.5 gallons of Nebbiolo. I have one 3 gallon carboy to the brim and a single one-gallon jug that is half marble/half wine.

I dropped in two light American oak sticks into the 3 gallon carboy and left the 1 gallon alone. So far this is phenomenal. It's brand new and if this is the starting point I think we've got a winner

My biggest problem now is anxiousness while it ages with nothing to do, so I've ordered another frozen must from winegrapesdirect. Should be here on saturday

 

[gitmo234]

Bumping this because, although its a bit early, I bottled the Nebbiolo about 3 weeks ago. The tannins were SUPER strong. Made me pucker. Decided to crack a bottle tonight just to do an "approximate month" status check and the tannins have calmed to an enjoyable level and everything is great.

 

[angus padius]

Good morning, sorry I can ask a question, why do you put the wood chips in aging?

 

[Ajmassa]

Good morning, sorry I can ask a question, why do you put the wood chips in aging?

To mimic a barrel age feel. Also can use cubes- spirals- stave segments - or an actual barrel.
Chips/powder in primary help with removing vegetal characteristics in the wine, giving more structure
And mouthfeel (they say).

 

[angus padius]

Thanks for the answer, in Italy, generally not used, only large companies to make large quantities, here the producers rely more on selected yeasts to enhance the aromas and hints of the wine.