wine grapes

[cch1951horses]

I have Sangiovese and Vermantino grapes. I just tasted last years harvest and I am impressed.

[Bobbee]

Well that’s very nice for you. :tup:

Are you making ‘home made wine’ for your family or are you making commercial quantities of wine?

Want to tell us about the types of grapes you are using?

:wave:

[cch1951horses]

I have sangivese and vermantino varieties on one block and charaz on another block. It started out as a hobby but now have so much that I will sell the juice before it becomes wine so others can enjoy making thier own wine. I produced about 8oo lts of sangiovese and about 3000 lts of charaz juices this year. Thank you for your interest.

[Bobbee]

Sangiovese and vermantino grapes, do they make red wine cch195? If yes, is the wine light like rose or pinot noit or a stronger red wine? 🙂

Or maybe they make a white wine! :shrug:

:wave:

[penny]

Bobee who cares, red or white, as long as it is wine!!!?

:shrug:

[cch1951horses]

Bobbee. Sangiovese is red. Vermantino is white.The depth of color is almost controllable by the amount of time it is left as a “MUST”. After the grapes are picked they are “CRUSHED”, this the berry is split and the stem removed. The berries and juice Are now called “MUST”, are placed in a storage vat until pressing out the juice. You can press immediately from the crush for a very light colour or at 1 or 2 days for a rose colour and up to 6 days for a dark colour. However, the longer the “MUST” is left the more the tannin content increases. The variety Vermantino is refered to as a white but the resulting wine colour can be from very pale gold to really gold and even light brown if left as a “MUST” for 7 days. Note; both of these varieties are rare in Australia. I am in W.A. and if anyone wants cuttings come and help prune and taste some of last years wine. I have started making a sparkling Vermantino, quite yummy for my first attempt. I am going to try some sparkling rose this year.

[Author]

Posts