I visited a winery in Denver called Balistreri, yesterday, with my brothers on my Thanksgiving vacation.They do stuff "organically" with no yeast additions prior tofermentation and NO sulfites added throughout the process. The grapes are not necessarily organic coming from western slopes of Colorado, but the rest of the process is very "natural".
I am wondering if anyone out there makes all natural fruit wines with no yeast additions.
They took several measures along the way to help prevent oxidation and also the need to add preservatives. After transferring to oak barrels, they shoot CO2 into the space so they can top off without oxidizing. Then at bottling time, they fill the bottling mechanism with argon and fill the bottle with nitrogen and after filling the bottle, spray CO2 into the top and then cork it.
We got to taste 15+ wines and they were quite good. I really liked the whole approach and wonder if it's achievable at home.
I am wondering if anyone out there makes all natural fruit wines with no yeast additions.
They took several measures along the way to help prevent oxidation and also the need to add preservatives. After transferring to oak barrels, they shoot CO2 into the space so they can top off without oxidizing. Then at bottling time, they fill the bottling mechanism with argon and fill the bottle with nitrogen and after filling the bottle, spray CO2 into the top and then cork it.
We got to taste 15+ wines and they were quite good. I really liked the whole approach and wonder if it's achievable at home.