Bibbiano’s Capaninno vineyard in Castellina in Chianti contains ancient marine soils pushed up from the sea millions of years ago, imparting complex flavors and a distinct minerality in the Sangiovese grapes. #tuscany#terroirtalk
The Abbey of Sant’Antimo is a landmark of the southern part of the Montalcino region. Wines coming from this warmer area are often more lush and fruitier than their northern counterparts. #wineknowledge#brunello#tuscany#fridayfact
@vino_sphere Because the PS is so intense, we use a higher percentage of bourbon barrels fresh from the distillery. Petite isn't small at all- it can really stand up to the intensity! #winestudio
@1000StoriesWine The labels are eye-catching and make for great marketing—esp for spirit drinkers, millennials, etc. But what are some of distinct differences imparted (flavors/intensity of flavor, etc.) in wines matured in bourbon barrels as opposed to let’s say American oak? Thanks #winestudio
@EnoloGoTravel Bob: It's a combination of old and new bourbon barrels, mostly old. There's a real sweetness to the older barrels, and the newer (unused) ones have a unique smokiness that make for a balanced wine. #winestudio
@hvwinegoddess#winestudio - Bob: The difference is now we're using a more curated selection of older Bourbon barrels, 2 ensure flavor is sufficiently subtle. We are really interested in balance in these wines and varietal character showing through. Back then it was necessity, today a choice.