Couldn't agree more.
You can make red or white from grapes really simply, and if you are doing reds you don't actually need a press either (unless you have a weak grip or are prone to RSI).
I think it is important to say that Sangiovese can sometimes have an earthy tone. It doesn't taste like a cup of soil dissolved in water .
The 08 Ciliegiolo came out ink-dark and rich-tasting. The 09 came out medium-bodied, strawberry/cherry-tasting but with a kick bigger than its colour suggested. This year? Who knows?
My advice would be to pick two reds and the white, go with a low-maintenance yeast and have fun - basically what Bob said .
You can make red or white from grapes really simply, and if you are doing reds you don't actually need a press either (unless you have a weak grip or are prone to RSI).
I think it is important to say that Sangiovese can sometimes have an earthy tone. It doesn't taste like a cup of soil dissolved in water .
The 08 Ciliegiolo came out ink-dark and rich-tasting. The 09 came out medium-bodied, strawberry/cherry-tasting but with a kick bigger than its colour suggested. This year? Who knows?
My advice would be to pick two reds and the white, go with a low-maintenance yeast and have fun - basically what Bob said .
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