I don't do any of those.Back sweetening
Oaking
Blending
Filtering!
Kind of surprised to hear you say that. Back Sweetening and filtering I can understand but I'm surprised you don't blend or oak, do you not use barrels?I don't do any of those.
They all change the wine. I want my wine to "be what it is".
But that is just me of course. Each to their own.![]()
I grow and try to make mostly fruit forward varietal vintage white wines. So no, no blending. Not even for the same wine between years. And I think oaking many such white wines is a bad idea, as one then looses the wine's unique varietal aromatics to the wood. And I am very much after the very specific aroma from the varietal, as it is grown here under local conditions at a vintage year to year (its Terroir). So I don't want to mask those very important aspects with external influences like wood or blending. Some wines, like Chardonnay, are exceptions (they benefit from oak). But I don't make oak beneficial wines like Chardonnay.Kind of surprised to hear you say that. Back Sweetening and filtering I can understand but I'm surprised you don't blend or oak
When I bought my winery, it came with many oak barrels from sizes from 12 L to 800 L (yes, very large). But they were all beyond their useful life span (and not ideally cared for). And ended up as firewood mostly, do you not use barrels?
I didn't realize you made primarily whites. I've only made a few whites and never oaked them either but some do. As you said it's a personal style.I grow and try to make mostly fruit forward varietal vintage white wines. So no, no blending. Not even for the same wine between years. And I think oaking many such white wines is a bad idea, as one then looses the wine's unique varietal aromatics to the wood. And I am very much after the very specific aroma from the varietal, as it is grown here under local conditions at a vintage year to year (its Terroir). So I don't want to mask those very important aspects with external influences like wood or blending. Some wines, like Chardonnay, are exceptions (they benefit from oak). But I don't make oak beneficial wines like Chardonnay.
In short.... my personal wine making style.
When I bought my winery, it came with many oak barrels from sizes from 12 L to 800 L (yes, very large). But they were all beyond their useful life span (and not ideally cared for). And ended up as firewood mostly
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Today, I mostly use HDPE barrels from 30 L to 200 L in size, and am considering getting some PP variable capacity tanks.
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It is a complex interaction. AKA TerroirBalaton Why is it that some of the European countries can't produce reds? Is the season not long enough to ripen?