Monday, May 17, 2010
Sangiovese likes delicate handling, so it is being racked into new barrel through a long pipe that fills from the bottom without splashing or really aerating it. More tannic varietals like Dolcetto, and especially ones that need to be exposed to oxygen like Cabernet can be splashed around as well. The nice part is that it is very quiet, you can do it almost anywhere, and only minimum equipment is necessary. The downside is that when you are busy away somewhere multitasking you will find out that those 2004 Kadar Hungarian barrels are a different size than the French Chateau Ferre and your precious wine is silently overfilling and running away. Won't make that mistake again.