I am about to get my juice buckets for my Fall production and I was wondering what you all thought about Italian vs. California juice. I am leaning toward California because I understand that it has been a very good year. I will be buying the following:
2 Zinfandel Royal (Royal = macerated a little longer)
2 Pinot Grigio
1 Cabernet Sauvignon
1 Merlot
1 Sangiovese
The latter three will be blended and co-fermented with Cabernet Sauvignon skins into my version of Rosso Fortissimo. I may or may not use Cabernet Sauvignon skins with the Zinfandel.
Whaddaya think?
2 Zinfandel Royal (Royal = macerated a little longer)
2 Pinot Grigio
1 Cabernet Sauvignon
1 Merlot
1 Sangiovese
The latter three will be blended and co-fermented with Cabernet Sauvignon skins into my version of Rosso Fortissimo. I may or may not use Cabernet Sauvignon skins with the Zinfandel.
Whaddaya think?