The results shocked the wine world: These were wildly different wines with no real frame of reference. Yet Gravner had loyal counterparts in Friuli and Slovenia who were at least intrigued enough to try and follow. Many came to embrace the notion that leaving white wines on their skins made them more compelling. This included winemakers like Stanislao Radikon; Edi Kante; brothers Giorgio and Nicolo Bensa of La Castellada; and the charismatic Ales Kristancic, whose Movia winery straddles the Friuli-Slovenia border.The process was not unknown in California. At Hanzell Vineyards, for instance, Chardonnay juice was kept on the skins for several hours before being pressed, both to preserve the wine skins contain antioxidants and add texture.

via Soaking white grapes in skins is orange crush | Page 2 of 3.

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