Pinotblogger: the Capozzi Winery blog

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Pinot Recipes Throughout the Years, Pt. 1

I thought that since I shared my recipe for this year’s crush I’d go ahead and outline the protocols other producers have used in the past. You know, for comparison’s sake.
The following are general outlines for crafting pinot and will be influenced immensely by the quality of the grapes in a given year.
Besides [...]

My ‘07 Pinot Recipe Part 4: Announcements

I promised a cool annoucement and today I’m delivering. But first I’m going to subject you to our tale of licensing woe. If you’d rather skip ahead to the goodies, just skim down to the heading “Follow the Evolution of a Pinot Noir” below.
Our Tale of Licensing Woe
I mentioned earlier that we had some licensing [...]

My ‘07 Pinot Recipe Part 3

If you’re just joining us, part 1 in this series is here and you can find part 2 here.
Also congrats to my sister Sara and new brother-in-law Ryan Bradley who got hitched last Saturday at Viansa winery! Hope you’re enjoying Rome guys!
Ahh, fermentation. The time when the real winemakers get to do their work.
Choosing a [...]

My ‘07 Pinot Recipe Part 2

Part 1 of this year’s pinot story is here.
After the must had soaked and temps started to rise, I went about fixing the sugar and pH problems I was facing. As I mentioned in the last post, 27.5 Brix is remarkably high. This is especially true for fruit picked on September 1st.
Clearly something needed [...]

My ‘07 Pinot Recipe

I’ve gotten some comments lately that pinotblogger has been dealing too much in marketing and bloggy matters, and not enough with the business of wine making or how our winery has been progressing.
I have quite a bit to say about the difficulties we’ve been facing lately (mainly with licensing issues) and I’ll have an [...]