Monitoring ageing with Antonio Quari

Today... we’re taking samples. We do this regularly, every two months or so. After some time... Once the wine is dry, we put it in barrels, where it ages for one year, or two years depending on the appellation. During that entire period, the wine isn’t protected by SO₂ (sulfur dioxide) which we don't add, either for the vinification or ageing. Because we don’t use it, there is a risk of spoilage. To be reassured... and to ensure the wine tastes clean at the end, we monitor it constantly and regularly. That’s what we’re doing today. We take some samples from each of the barrels, This allows us to taste as well. Because... tasting gives us our first impressions... of the wine, what the wines in general are likely to become... and we follow this up with a more technical analysis. This allows us to know exactly how certain parameters are being met. These wines are not ready to be bottled yet. So for the 2019, ideally the Grands Crus and Premiers Crus, won’t be bottled until 2021. We age the wine for18 or20 months, depending on the appellation. So they aren’t yet ready, but even so... the 2019 is coming along very nicely. The "terroir" is more apparent... by comparison, more than in 2018... which is more structured. Meaning 2018 should be left alone in the cellar a while longer. The 2019 has a beautiful fruit, at the same time a certain power, but without masking the "terroir". Quite the opposite, the "terroir" is well present. and the wines are very fruity and very lively. What’s next?