Hello friends from vinopedia, I am from Entre Rios, Argentina. I am a wine enthusiast and I would like to make a white wine in a very small scale for my own consumption. My intention is to perform the fermentation with the wineskins, but without adding yeasts. I would like to ask you if I have to monitor or be careful with anything else apart from the temperature and density. In which type of container should this fermentation be carried out? I would also appreciate any advice that comes to mind. Thank you very much in advance and congratulations for your Webpage, it’s excellent. Pedro
by Christoph Nicklas10/22/2010
Right now, we are in one of the most beautiful and typical seasons of the year: the middle of autumn, which means that the wineries here are all in action harvesting the tintos. At [...]
by Christoph Nicklas09/24/2010
4:05 a.m. – this was waking time for almost the entire last month.
Yes, this can be exhausting! But much more, it is great fun and an instructive experience.
We are at the the end of September now and the last weeks in Castillo de Maetierra were focused on grapes, more grapes, yeasts, enzymes, nutrients, must and – highly important – analyses.
The monovarieties for the Spanish White Guerrilla and the other grapes are all collected, and of course, it was a great pleasure for me as a German intern to participate in producing Riesling and Gewürztraminer – two varieties that are very well-known in my home country.