Originally posted by NorthernWiner
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The Grenach smell just great, whereas the Sangiovese has it's usual earthy aroma, I also did a pre ferment 60/40 Greanach / Sangiovese blend which will be interesting to see the results.
All have completed ferment and just merrily resting.
I did however take a tip from you from last year, well both Bob and I did, we left the Trebbiano to rest 48 hrs and racked off the gunky deposit before pitching the yeast, which seems to leave it with a much cleaner aroma, last year we had a few problems with dramatic changes in flavour and constantly dropping a haze, hope fully better this year.
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