Aromatic Potential of White Wines
Winemaking Breakout Session in Spanish
This Track is based on attending a winemaking OR a grapegrowing session (10:45 am – Noon) AND the general session (9:00 am – 10:30 am). You must complete two of the three sessions to qualify for the certificate. A certificate of completion will be mailed after the conference.
Different winemaking practices to enhance the aromas on white varieties will be discussed in this session, including the use of yeast strains designed for white aromatics, fermentation temperature, redox potential, lees management and diverse fermentation vessels (stainless steel, concrete, oak). This session will include a tasting of wines to showcase some of these practices.
Leticia Chacón-Rodríguez, Safe Harbor Wines, California
Montserrat Reece, Pedroncelli Winery, California
Pamela Solis, Joseph Phelps Vineyards, California