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Mosti Mondiale Il Toscano and others

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Started an Il Toscano kit last night. From the description it is a primarily Sangiovese blend, so I guess a "Chianti" style. It does not state what the other varieties are, which is a little disappointing.

SG was 1.102. I added the 4kg grape pack and swapped out the EC-1118 for Premier Rouge (used to be Pasteur Red). I wanted to use BM4X4 but they did not have any so they recommended using the Pasteur Red over the BM45. Going to let the grape pack sit until the primary fermentation is over before removing and pressing. Now I wait.

I started my wine making venture earlier this year with Nero d'Avola, which I followed the instructions to a T and then added more oak chips during the bulk aging (lightly toasted American oak). I am getting ready to bottle it in the next week or so after 8 months of bulk aging. Tasted it a couple weeks ago when I racked and was very happy. Plan on starting to enjoy it in Feb/March when it is about 1 yr old.

I did the Montepulciano kit in June by swapping out the EC-1118 for BM4X4 and adding an all grape pack. I did not add any oak to the bulk aging period for this one. It still tastes a bit young, but I think it will round out nicely with another few months of sitting. I plan on bottling this one in the next couple weeks as well and plan to start enjoying it in July 2021.

Gearing up to make a move to fresh juices in the spring with the southern hemisphere varieties. Still have to do some more reading as to what the key differences are when using fresh juice vs. sterile juice.
 

Juniper Hill

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Sounds great! Swapping out the yeast is a great way to experiment with Kits. EC 1118 is essentially foolproof, which is why the kits often use it. EC 1118 is pretty neutral IMO, not adding much except a clean reliable fermentation. I've used BM 4 X 4 for Tuscan-style wines with success - you might need to add some nutrient, as this yeast seems to need it.
 
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Decided to go for an EM with this batch. Locked it down with an airlock this morning when the SG was 1.02. Aiming to go 6-8 weeks before I rack and press the skins.
 

VCN

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Just an FYI Il Toscano is Mosti’s “Chianti style” wine. I sell MM products and he has a number of different names for wines protected in the eu.
 

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