Filthy Good Vino Wine Project Day 2: Managing Fermentation

12 Mar

The yeast are starting to get buggy moving! Flavours are looking good!

Filthy Good Vino Project Cabernet Ferment Day 2 Part 2 Adding Acid

Home in time for a midnight plunge! Love the Filthy Good Vino Bathtub Winemaking Project! Attention to detail! Even after 5 decades of Gaja, funky Nebbiolo from Barbaresco Subscribe to filthygoodvino.com to follow our vintage diary & exploits! Next post will review the evolution of Gaja’s Barbaresco over 5 decades!

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Categories Vintage 2015, Wine, Winemaking
Author Paul Kaan

← Vintage 2015 Part 2: Time to Pick our Yarra Valley Cabernet – Filthy Good Vino Bathtub Winemaking Project

13 Vintages of Gaja Barbaresco over 5 decades of Gaja with Anthony D’Anna →

Who is Behind Filthy Good Vino?

Paul Kaan in Rome Sucking Back Filthy Good Vino

Filthy Good Vino circulates through my body. 13 years Working as a Winemaker with Gurus around the Wine World, squishing grapes, turning them into liquid gold saw to that. What gets me off are wines that say drink me. Wines with personality. Genuine, individual, authentic wines expressing their origins through time (vintage) and place (vineyard). Harmonious, beautifully textured vino with flavours that entrance and linger long. Nothing beats sharing a table, plate and glass of Filthy Good Vino with good friends or … scaly mates.