August 18, 2014
The 2011 Vino Superiore Sangiovese seemed a little shy to join in the fun and start fermenting, but now that it has, it's on a tear, fermenting wildly. Given that I named its 2013 brethren the "Black Stallion," it's probably fitting that I christen the 2011 as the "Wild Pony."
And so, both vintages are fermenting very well at 23°C (73°F) and displaying great color extraction. I'm punching down the caps three times a day.
The following table shows Brix measurements since day 1. We're looking at about 3 Brix consumption per day, so we're good.
When the Brix reaches 1/3 consumption, at around 15 Brix, I will add some yeast nutrients to make sure all progresses without a problem. So far, we seem to have great wines in the making, reason enough to be excited.
Stay tuned!
