Salvatore Leone

This is probably the most important topic connected withmany aspects in winemaking: the overall oxidation-reduction management. It is a multifaceted and highly complex subject, closely intertwined with numerous factors: grape health, harvesting methods, pressing, gas blanketing, turbidity, fermentation, lees contact, metals, élevage and ageing, storage conditions, vessel type, microbiological activity, low-intervention winemaking, organic and biodynamic practices, fining, filtration,...

The most important early considerations before starting to make wine Many of us enter winemaking with a naïve—almost romantic—vision of what it will be like. Below, I outline some fundamental considerations for anyone thinking about starting to make wine, so they have a clearer understanding of what they are committing to. This list may also offer useful perspective to existing producers who are looking to take their work to the next level or simply improve what they already do. Key topics:...

When is it too much—or too little? Hygiene is co-responsible for wine quality, yet it is often either underestimated or overestimated. The key is understanding your objective and having the knowledge to decide when , how , and what to clean. Cleaning is the most time-consuming operation in wineries without automation. At the same time, it must be managed with financial and environmental sustainability in mind—overdoing it is neither efficient nor responsible. Hygiene operations also expose...