That's right – Chardonnay, from the 37-year-old vines on the Sangiacomo's Home Ranch. I'm excited to see if I can produce a high-quality white wine in the Pod.
We sourced 15 gallons of frozen juice from Peter Brehm. I received the pails on Thursday. They were partially thawed yesterday when I transported them to the winery.
When I cut the stretch wrap off the pails I could see some sediment through the sides. I decided to let the juice settle a little before I rack it into the Pod.
Today or tomorrow I will rack the juice off the lees into the Pod, add SO2, water and a little acid, and inoculate. I tentatively plan to conduct the ferment at 65° through malolactic, and then rack into barrels for aging.
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