Writer: Gian Pietro Carrozza

Wineries can, and often do, create four distinct wines from a single vineyard in the Italian Valpolicella region. Amarone is the most famous, requiring the grapes to partially dry prior to pressing, but all four unique wines highlight techniques that the home winemaker can learn from.

Volatile thiols are delicate but powerful aromatic compounds released during fermentation. Through careful techniques and yeast selection, these thiols can be both preserved and enhanced to create an aromatic wine that pleases the senses.

Rising temperatures have led to grapes that are higher in sugar and lower in acid at harvest. Winemakers are beginning to look at microbial strategies to help keep wines in balance with lower alcohol levels and increased acidity.

There are many ways to make sparkling or spritzy wines. An Italian winemaker offers tips for two methods used in regions of Italy — Governo and metodo
ancestrale — and how home winemakers everywhere can use them at home.