Recent content by Morris

Greg, IMO based on family in Italy, this will last a number of weeks.

1) How is everyone? Safe? 2) What is opinion of impact to the industry?

Popular now is also "Crema di Lemoncino" or "Crema di Mandarino".

We make ours based on family in Italia. Depending on whom you talk with there are many variations. Normally 6 - 8 lemons per liter of alcohol. Number of weeks soaking varies from 3 to 40 days depending on personal taste.

Once I have tasted the wine then I decide...“A picture is a poem without words”

A few

I have been using them for years. Michael is doing a great job, very customer oriented.

Anyone still our there?

Mike any update?

Some new labels Some of the new labels for 2016

New Chilean Moscato

Crushed/Destemmed +500 kilo's of Chilean grapes (Blended 3 types different %) in two 300 liter fermentation tanks.

Soave 2016

Hi John, I have made the big M for a number of years. Oldest is 2009 which I opened a bottle for Thanksgiving....fabulous. Another is Amarone or Ripasso that are quite good. Regards

For my tanks I will use a clear 375ml bottle, fill and place cork half way in. Leave for a few weeks or months then pull out cork and at same time listen for any "fizzy fizzy". This also tells me by looking at the bottom of the bottle if any lees remaining.