Hi all,
Last year I made 2 chilean wines from juice: a Chardonnay and a Sauvignon Blanc. Both cold fermented dry, I used D47 and K1-V1116. My guests tell me that the wine tastes very aromatic and floral and I tend to agree.
Any thoughts as to why this could be?
Thanks!
Last year I made 2 chilean wines from juice: a Chardonnay and a Sauvignon Blanc. Both cold fermented dry, I used D47 and K1-V1116. My guests tell me that the wine tastes very aromatic and floral and I tend to agree.
Any thoughts as to why this could be?
Thanks!