Hi Alex, here in Italy someone is trying, the results are not good, the wine takes the taste of terracotta amphorae, fermentation is done in rock pools, but it is undrinkable.
Hello everyone, yesterday evening lesson on Tuscany, territory, geography, history of the vines, and at the end tasting ....all excellent wines, but the Brunello ......
update, after five days on the skins I decided to separate peels and juice, I added still selected yeast and now can rest easy, maybe I waited too much, but I like vigorous wines even if they are white ......
I guarantee that the quality of the riesling tested by some producers is of excellent quality, I will send you one of the bottles that I will do, so if there is a problem you will be the first to know it.[emoji4]
Yes ok but it is the terrain that is important, unfortunately the soil is not as variegated as in Italy.
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Hello, in fact in Italy it is called Riesling Italico, otherwise they get angry, only in some areas of northern Italy is found.
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hello everyone, Sunday night I pressed 40lb of riesling grapes from northern Italy, now begins to ferment, in two days I will put the yeasts to finish the fermentation.This is my first time. I will keep you informed.