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!
