I've got a WE Brunello kit that I will start next week and am thinking of leaving the lees and grape skins in the bucket and following with the WE pinot noir. Why? Just because!
I'm thinking it will boost the Pinot Noir (not that it needs any boosting) and give it a little extra kick on the mouthfeel and depth.
I'd love any and all opinions on this, PLEASE!
I'm thinking it will boost the Pinot Noir (not that it needs any boosting) and give it a little extra kick on the mouthfeel and depth.
I'd love any and all opinions on this, PLEASE!