Many people know wine is often aged in oak barrels. But there are a number of different ways to ferment and age a wine, from clay amphorae to concrete eggs. These variations can have profoundly different effects on the finished product.
“Every single wine necessitates you choosing a direction based on prior experience with a particular vineyard,” says Aryn Morell, owner/winemaker at Alleromb and Morell-Peña, and consulting winemaker for numerous wineries.
Read the rest of the article here. Image courtesy of Wine Enthusiast.
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