Malolactic affects wine’s texture and flavor, and letting it roll (or not) depends on tradition, fashion, chemistry, and more
The barrel fermented Rose can be a tricky beast, they go full ML quick. Glad you noted that one.
Indeed. I worked for a California winery, Bonny Doon Vineyard, during which time we produced a barrel-fermented rosé. Tricky's a good word!
The barrel fermented Rose can be a tricky beast, they go full ML quick. Glad you noted that one.
Indeed. I worked for a California winery, Bonny Doon Vineyard, during which time we produced a barrel-fermented rosé. Tricky's a good word!