I am making a Pinot Noir this year, and would appreciate feedback from others who have had experience with this grape. Some of the things I am debating:
To Saignee or not, and if so what percent? Percent whole clusters vs. crushed/destemmed Allowing X percent stems in the must for additional tannin extraction? Extended maceration - how long? When to add ML? Wild yeast vs. inoculated? Possible 2 separate fermentation vats, so may blend one of each. Any other advice/tips?
Thanks in advance Farmer2b