When I visited Santi's fruttaio a few years ago I noted a large research poster on the wall showing data they'd collected about the grape's trajectory over the drying period. Moisture drops and acidity rises, but interestingly malic acid actually falls, from 3.0 g/L to .5g/L. So, Amarone is one of the few red wines that do not go through malolactic.
Meg, thanks for the fascinating comment. Based on my tasting, this one certainly didn't suffer from the absence of malolactic, but that's interesting to know. (And of course, this isn't an Amarone, either, but if not in the same ballpark, at least hanging out in the streets around the ballpark ... )
I'd guess your wine, a ripasso style, did experience some of the joys of ML, since the data above is for fruit that dries on the racks for a full 90 days before fermentation. There's a little more from that research in this post, if you're interested: https://www.makerstable.com/p/malolactic-fermentation-wine-science (you'll have to scroll to the section "What wines don't go through malolactic fermentation?").
I need to try those corvina grapes
It's very common in Italy's Veneto region. Not so much anywhere else!
I guess that's more reason to visit!
Plus Verona and Lake Garda and the Dolomites!
When I visited Santi's fruttaio a few years ago I noted a large research poster on the wall showing data they'd collected about the grape's trajectory over the drying period. Moisture drops and acidity rises, but interestingly malic acid actually falls, from 3.0 g/L to .5g/L. So, Amarone is one of the few red wines that do not go through malolactic.
Meg, thanks for the fascinating comment. Based on my tasting, this one certainly didn't suffer from the absence of malolactic, but that's interesting to know. (And of course, this isn't an Amarone, either, but if not in the same ballpark, at least hanging out in the streets around the ballpark ... )
I'd guess your wine, a ripasso style, did experience some of the joys of ML, since the data above is for fruit that dries on the racks for a full 90 days before fermentation. There's a little more from that research in this post, if you're interested: https://www.makerstable.com/p/malolactic-fermentation-wine-science (you'll have to scroll to the section "What wines don't go through malolactic fermentation?").