I'm not great with wine terminology when describing what I like so please forgive me.
I understand that red wines are generally more drier and I'm okay with that, but I wanted to know what I should start off with coming from the more sweeter/sugar based Bartenura brands.
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Hey everybody, I'm making some wine from Italian Malvasia grapes this year and wondered if anybody had any tips about techniques and styles I should be aiming for?
It's coming in around 11% PA and I haven't had a chance to do a titration but the must seems to have a good level of acidity (not too much) so I'm not minded to alter it at this stage.
Gut feeling is to macerate for around 4 hours with pectolase, settle overnight, rack, go for a yeast like EC-1118, give it some DAP, no MLF, no oak, maybe a little lees aging but not too much.
I've not done a white before. I gather oxidation is a potential problem? Also, would a bottle-fermented sparkling be completely stupid to try? Thanks everybody!
