One of the grapes billed as Frontenac is in fact a lighter colored grape. We're making rosé, so it went in with the Frontenac and a few Foch. We're calling this rosé "Row 7."
We pressed the rosé first, then the whites. We probably should have waited another 1-2 weeks on row 6, as the Traminette came in at around 17 Brix. We tried the double salt technique to manage the acid and it wound up browning the wine significantly. But the rosé and the Chardonel look good.
No comments:
Post a Comment