I completely neglected my blog entries in the second half of 2018 and here a good portion of shame belongs on my head. And I could now find a number of excuses for not keeping the blog up to date, but
Sometimes you're not in control of your situation. Who does not know that? Things just don't go the way you want them to. And that's how it is with wine and its development. In addition to the developments that you like to see in
Everyone thinks ice wine is great. It's not mine, I'm not that into cute. Rather dry. Nevertheless, I had to make something like ice wine. But not in the traditional sense. For me this year, ice wine meant being able to naturally remove acid from
Thankfully, we still had active support here, which is very helpful in the work of destemming, since the processing of the grapes should take place very quickly. The Pinot Blanc was destemmed and macerated for a few hours, then it was
This year I wanted to have more security in the fermentation process. This requires cooling. Good advice was expensive there. Professional wineries work with special tanks that are double-walled. Cool water is then passed through this layer and the wine is kept at the