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Re: Destem for white wine?

Since I'm going to crush and immediately press my white grapes, is it

> necessary to destem? Thank you for any help! > Ken A.

Not necessary to destem Ken. In fact, the stems make pressing a little easier. lum

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Lum
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I agree with Lum, but destemming gives you 2 convenient options:

  1. do a 3-8 hours cold maceration (IMO better without stems) and with or without enzyme addition
  2. make a good quality second wine from the skins which still retain a lot of juice. Cheers, Giovanni.

Reply to
Giovanni

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