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hello to everyone, today lesson on international wines, do you recognize one of your wines?

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.

All great, good work .....

Hello everyone, yesterday evening lesson on Tuscany, territory, geography, history of the vines, and at the end tasting ....all excellent wines, but the Brunello ......

Maybe you took the peel off too early.

Ciao io vivo a Milano,in Piemonte ci sono i vigneti migliori d'Italia!!

Today the first decanting of wine, measuring Babo12 about 8 degrees alcohol, now to bed. Ciao ciao

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 ......

Well, there are no bad smells, added yeast, we wait for the end of the sugars.

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]

It is a private castle and the owner uses it two / three times a year and is falling down ......

the difference is this, in the sandy soil are delicate wines, meter here in the areas of Nebbiolo and also of Barbera are calcareous clay soils

Yes ok but it is the terrain that is important, unfortunately the soil is not as variegated as in Italy. Sent from my SM-G900F using Wine Making mobile app

Hello, in fact in Italy it is called Riesling Italico, otherwise they get angry, only in some areas of northern Italy is found. Sent from my SM-G900F using Wine Making mobile app

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.

the sommelier is different from the taster he is much more professional, I am only a technician / judge.

Forgot

Hello everyone, dear friends, last night I opened a special bottle, Sforzato Valtellina 2000, and 'a particular wine,the grapes are from Nebbiolo, during the harvest are collected the best grapes, are left to dry for about 4 months and then maceration is made. It is not strictly a table wine...

Thank you all for the welcome,I hope to learn from you, and if you need help.

I believe it, we are the best at making wine.[emoji7]