I have an Alicante wine that I've somewhat pushed aside in the cellar. It was started in October 2020 and made from grapes, fermented on the skins.
We liked it's aromatic nose and chose to not put it through MLF at the time.
I'm now in a position that I need an additional blender carboy (I had 2 Alicante carboys) and was thinking of putting it through MLF.
I understand that it's been some time and wanted to know the drawbacks of doing so now. Sulfite less than 30ppm.
Thanks in advance
We liked it's aromatic nose and chose to not put it through MLF at the time.
I'm now in a position that I need an additional blender carboy (I had 2 Alicante carboys) and was thinking of putting it through MLF.
I understand that it's been some time and wanted to know the drawbacks of doing so now. Sulfite less than 30ppm.
Thanks in advance
