| |
| | Clospepe Vineyards: HOW WE MAKE WINE |
 | | As 'malolactic fermentation' finishes, the wine has evolved from aromas of pineapple, grapefruit, mango and overt fruitiness to a wine filled with mature aromas of pear, apple, hazelnut, wet stones, firm acidity, lime blossom, yet with the rich, opulent sweetness up front in the palate, and bracing acidity, dryness, and minerals in the finish. |
 | | The wine lives in barrel for up to 12 months, during which it is sent to the laboratory for testing and analysis, to assure there are no microbiological problems brewing invisibly in the wine. |
 | | Red wine grapes that are brought in warm or hot from the field have little chance of going through the 'cold soak' process, because spontaneous native fermentations begin as soon (or even before) the grapes are crushed and destemmed. |
| clospepe.com /wines.aspx?id=howwemake&culture=en-US (3797 words) |
|