By: Thomas Schampaert
Angiolino is a grand man: if you’ve met him, you can taste his thoughtfulness and his careful hand in his wines. Still enjoying Sassaia 2007 over here!
View ArticleBy: Alfonso Cevola
I recently asked the very question to a Californian winemaker, Gove Celio, if he has uses Pharma-yeats in his winery, Neal family. He answered “no”. It was a new winery and thus able to spare itself...
View ArticleBy: Alfonso
Yeasts, that is..not yeats. Proto-Sicilian dialect got in the way, but that’s another story..
View ArticleBy: nico
was waiting for this post! god that garganega was brilliant… thanks for sharing a bottle with us Jeremy!
View ArticleBy: Mattie
Speed metal! In regard to limiting sulfur use, I’ve also heard of using a long fermentation at a very low temperature. The low temperature keeps unwanted bacteria from developing and sulfur is not...
View ArticleBy: villainumbria
If you have some ‘industrial yeast’ hovering around does certainly not imply it will take over. Lots of yeasts from the big book need sepcial enzymes/doping to survive and do their thing. They are a...
View ArticleBy: Andrzej Daszkiewicz
Too bad that I could read this great post over a month after you had it written (way too much work is to blame)! La Biancara was my first winery on my first press trip ever, and I still remember every...
View ArticleBy: Thwarted No More. | la dérive
[...] in stainless steel with no skin contact. Speaking of Mr. DoBianchi, he wrote up an excellent post on the Maule winery and family and I highly recommend reading it along with the Maule website [...]
View ArticleBy: Angiolino Maule I Masieri 2011
[...] Bianco has a great article with much more detail on Maule and his [...]
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