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.
The warming climate and the rise of mean temperatures during the growth season of grapes, which has been evident in these two last decades, has caused the rise in sugar content and the decrease in acidity of musts. This has already become an issue winemakers are aware of and some are trying to compensate for,