Barboursville Vineyards’ Luca Paschina takes a chance with different grapes
A good deal of winemaking is experimentation. Inoculating with different yeasts, opting for shorter or longer maceration periods, inciting or preventing malolactic fermentation, aging in new oak or neutral oak—these are just a handful of the decisions with which our Mr. and Mrs. Wine Wizards are faced. Something not commonly experimented with are the types […]