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mm on wine

May 31, 2017
Discovering and tasting with Kim this a.m. @fargasfargas in Pla de Bages working with 18 hectares under vine ️ His Macabeu / Chardonnay picked and fermented together on the skins for 4 days, a young Ull de Llebre and an oaked Cabernet ️ Plantings of new 1 yr old Picapoll in red clay soil ️ His vines under the impressive rocky Montserrat range ️ His great-grandfathers book (published in 1901) on the 50 original local Pla be Bages varieties #peopleareawesome #workingtheland #ancientmethods

Discovering and tasting with Kim this a.m. @fargasfargas in Pla de Bages working with 18 hectares under vine ️ His Macabeu / Chardonnay picked and fermented together on the skins for 4 days, a young Ull de Llebre and an oaked Cabernet ️ Plantings of new 1 yr old Picapoll in red clay soil ️ His vines under the impressive rocky Montserrat range ️ His great-grandfathers book (published in 1901) on the 50 original local Pla be Bages varieties #peopleareawesome #workingtheland #ancientmethods

May 30, 2017
The inexplicably original techniques @vinyesdelsaspres3655 used for their Bac de Les Ginesteres, where their best Grenache Gris is dried on straw mats for 59 days, and after fermentation put into the 20ltr glass jars that line the small winery walls. For 50 months they are exposed to brute nature, evolving as they are beaten by the sun, wind, rain, hail and cold. Some don't make it but the best are blended to give c.1000 50cl bottles of the most complex sweet wine each year. That's what I call #winemaking ‍ #emporda #sweetwine #creativity

The inexplicably original techniques @vinyesdelsaspres3655 used for their Bac de Les Ginesteres, where their best Grenache Gris is dried on straw mats for 59 days, and after fermentation put into the 20ltr glass jars that line the small winery walls. For 50 months they are exposed to brute nature, evolving as they are beaten by the sun, wind, rain, hail and cold. Some don't make it but the best are blended to give c.1000 50cl bottles of the most complex sweet wine each year. That's what I call #winemaking ‍ #emporda #sweetwine #creativity