Oct 10, 2009
Natural Wine Making in Piemonte Part V – Fermentation!
Fredrik, AKA "Frisbee" checking out the freshly fermenting Nebbiolo must!
Saturday October 3rd, 2009
- Fermentation begins spontaneously after 24 hours!
- No added yeasts!
- No added sulfur!
Yeeehaaa! It couldn’t have been easier than simply sourcing healthy grapes that have been grown in an organic manner, hand harvested/selected and crushed. The rest we left up to mother nature! Simple! Pump up the volume and click the “Fermenting Nebbiolo Sounds” below and hear for yourself!
Really enjoying your series! Congrats on fermentation.
Cheers
Amy
Thanks Amy!
We were all quite happy when fermentation began. We had spoken to quite a few respected wine makers who suggested that a bit of sulfur would be a good idea at the beginning. It was nice to not use any.
-cheers