We are making a rose with the sangiovese so it is important that we get some colour from the grape skins and I also want to get some light, grippy tannin extract too (to the horror of most aussie wine makers). After leaving the crushed juice on skins for 18 hours, 300 L of juice was syphoned from the must to a stainless steal barrel where the juice remained until it was actively fermenting. No yeast or acid was acid. Once the wine was fermenting, it was syphoned to an older barrel where it will remain over winter.
We are making a rose with the sangiovese so it is important that we get some colour from the grape skins and I also want to get some light, grippy tannin extract too (to the horror of most aussie wine makers). After leaving the crushed juice on skins for 18 hours, 300 L of juice was syphoned from the must to a stainless steal barrel where the juice remained until it was actively fermenting. No yeast or acid was acid. Once the wine was fermenting, it was syphoned to an older barrel where it will remain over winter.
