Tag Archives: Lactic Acid

Naked Fermentation: Bidding Farewell to Malic Acid?


In 2010 Rajat Parr tested one of his winemaking theories. He believed sulfur added to newly harvested grapes stripped the subsequent wine’s immunity and aging potential. By blanketing the grapes with protectant, and killing off many organisms, the grapes’ natural immunity is also stripped. A wine would be more whole, longer lived, and complex if the grapes finish native fermentation naked. Rajat arrived at this Read More →

In Pursuit of Alsatian Richne


As producers of the relatively rare grape Roussanne, we’re obsessed with creating rich white wine structured by a mineral-driven backbone. Because we lack crowds of Roussanne peers, we seek outside reference points. Among those we can learn from are the winemakers of Alsace who focus 90% of their vineyards on whites. A STUDY OF BALANCE IN ALSACE The combination of weight and acid is rare, as Read More →