ENOLOGIX'S 100-POINT WINEMAKING RATINGS
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Barrel Fermentation - Red Wines
Description: In 2006 we are seeing Napa Valley winemakers experiment with small barrel fermentations. The methodology is to ferment the red must in the 60 to 110 gallon barrel. Some winemakers remove the head, other have added a 6" handhole to the top of the barrel. IS THIS A METHOD FOR MAKING LUXURY CABERNET SAUVIGNONS?
I have observed barrel fermentation of red wines using the combination of sorting tables, Tonnellerie Baron 60 gallon barrels, with Oxoline fittings. I am interested in red wine barrel fermentation after observing the process. Does anyone know the connection between wine quality?