Aldo BovePersonally, I don't want to make wine that tastes like a laboratory. But I also don't want to make wine that tastes like an uncontrolled experiment. I want to make wine that tastes like grapes from a place. That means respecting the vineyard....
Aldo BoveWhen someone tells me, “I like Pinot Noir,” or “I like Cabernet,” that already gives me a lot of information. But the grape itself is only part of the story. What really matters is what you like about the wine: the aromas, the body, the acidity, the
Aldo BoveOne of my favorite moments in the cellar comes in early spring, when I pull a sample of young white wine from the tank, swirl it, and suddenly the whole room smells like jasmine. People ask me all the time: did you add something? Is there actual flow
Aldo BoveIf you have followed me through the first two parts of this series, we have already taken quite a journey together. We started in the vineyard with the harvest, followed the grapes through crushing and destemming, looked at how we analyze the must, a
Aldo BoveIn the first part of this series, we followed the grapes from the vineyard to the cellar, starting with the harvest and continuing through destemming and crushing. At the end of that process, we have what we call mosto, the grape must: juice, skins,
Aldo BovePeople sometimes imagine harvest as one day when everyone goes into the vineyard with baskets and starts picking grapes. In reality, the harvest decision can take weeks. As the grapes approach maturity, I start paying closer attention to what is ha
