August 17, 2014 A mere 16 hours after inoculation, fermentation in the 2013 Sangiovese has taken off like a young fearless stallion. Might as well call it the Black Stallion… Read more »
August 16, 2014 Today , a full 48 hours after arrival of the Vino Superiore frozen musts, these Sangiovese have thawed to a toasty 16°C (61°F) and are ready for… Read more »
I first became closely acquainted with Vino Superiore and the seemingly inseparable father-and-son “couple” behind the name and products at the 2014 annual WineMaker Magazine conference in Virginia. Like any… Read more »