Has anybody had experience with chardonnay and higher temperatures? I plan on barrel fermenting a California Chardonnay but my fermentation temperature and aging temperature will be around 70-75 ambient. I'm in the process of buying a new house and plan on making a temperature controlled area but for now I want to go ahead with this Chardonnay.
Has anybody done a chardonnay at higher temperatures? Anybody get away with it or have negative effects? I know it should be ideally 55..
**By the way this is my first white wine.
Has anybody done a chardonnay at higher temperatures? Anybody get away with it or have negative effects? I know it should be ideally 55..
**By the way this is my first white wine.