32 hectoliter!!?? Wow, with that much wine to surface area how did it integrate the softening of the tannins? Maybe some bottle age helps? Cool wine, thank you!
Thank you for watching, Carl! I apologize but I'm not sure if I understand your question. The domaine's approach to extraction is infusion, which is a tea-like steeping of the skins and seeds in an effort to avoid and harsh tannins that might take longer to resolve. This cuvée also see a longer aging in larger wood and amphora, both vessels that allow for some exchange of oxygen with the wine, which would also help with the polymerization of the tannins. Hope this helps! Thank you again for watching and your support.
@@carlcadregari7768 Hi Carl, yes, larger vats were used during the fermentation. You heard correct. I believe the lack of excessive extractions and the aging in a combination of oak barrels and amphora would've helped with the polymerization and softening of the tannins. I'm not a trained winemaker, so this is just speculation.
32 hectoliter!!?? Wow, with that much wine to surface area how did it integrate the softening of the tannins? Maybe some bottle age helps? Cool wine, thank you!
Thank you for watching, Carl! I apologize but I'm not sure if I understand your question. The domaine's approach to extraction is infusion, which is a tea-like steeping of the skins and seeds in an effort to avoid and harsh tannins that might take longer to resolve. This cuvée also see a longer aging in larger wood and amphora, both vessels that allow for some exchange of oxygen with the wine, which would also help with the polymerization of the tannins. Hope this helps! Thank you again for watching and your support.
Hi Alison. I probably miss heard. I thought I heard you mention that the large vats were used. I need new ears. 😂😂.
@@carlcadregari7768 Hi Carl, yes, larger vats were used during the fermentation. You heard correct. I believe the lack of excessive extractions and the aging in a combination of oak barrels and amphora would've helped with the polymerization and softening of the tannins. I'm not a trained winemaker, so this is just speculation.
@@cabfrancchronicles WHEW! I wasn't looking forward to new ears! 🙂