Just finished my first extended maceration on an RJS Amarone Classico. I am pretty excited to see how this one turns out. Added some tannin riche extra and am aging on medium plus French oak cubes. This one is taking a nap now until bottling.
I suspect this is a question similar to 'how do you calculate your wine's age?'. Ask ten winemakers and you'll get twelve answers. Me? I start the clock when I pitch the yeast - both on the EM and the age of the wine.Just curious, when do you start the EM clock, from day one of fermentation or after fermentation a has completed?