Aszú 101 last week from Melissa S Wilson, Morgan LaCroix and inderpal singh. As Inderpal pointed out, essencia is made from the free run which is gathered before taking the fruit and adding it to base wine. Guess how many kilograms of fruit it takes to produce three 750ml bottles worth of essencia? 800!!
This week: Malolactic fermentation
When is this employed and why? What causes it? What is the result from a flavor and texture standpoint?
Which winery boasts the world’s first temperature-controlled malolactic steel tanks?
Hanzell in Sonoma.