capablanca
Junior
Hi all. I am going to get around 140 kgs of a thin skinned local grape type called Okuzgozu, which produces fruity, elegant (and sometimes a bid watery) wines with easy tannins and good acidity. I know that saignée could be a good method for making it a bit more interesting. However, I was wondering if this crazy or maybe stupid idea will work: remove any stems added in the must, keep the fermentation temperature low, delestage a few times during fermentation, remove seeds each time, so that there will be no excess tannin extraction from the seeds during lenghty maceration, press, put the pulp back in the wine with fruit bags, rack the gross lees, add Kmeta, airlock and finally macerate the pulp in secondary as long as it goes. Do you think that it will work?
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