Can You Wax Your Genitals

Barrels topping ... it seems easy


rains, there is a lot of moisture in those days. I do not like pouring the wine bottle or so when there is low pressure, in addition to believe, like my ancestors, which is not good for the wine, I think, simply, that at best do nothing!
... so: filling of barrels.
Did you know that a barrel is able to "drink" up to 20 liters of wine per year (almost the per capita consumption in recent years in Italy) and I've got to keep about 150!
not come all that far, much depends on the temperature and humidity, it is well known a very great difference between those who lie in the ancient underground cellars Villa Dolphins and those who share with me the most obvious changes from the cellar of the Guard ...
The filling should be done with some frequency, to prevent oxidation or worse still, the formation of acetic acid bacteria, following strict rules.
The stakes are high, only the wine ages in barrique felt better, it takes very little to affect more ...
The first thing to do is remove the cap and sniff, check with a light inside, take the "thief" and a bit of wine tasting. If all goes well, proceed to fill (with wine of the same quality) and will enter the close date of the transaction. For each batch of the same wine, perform sample analysis. But sometimes
I happen to find some barrels "suspect" that does not convince me, sometimes the nose, mouth sometimes, rarely, because of the flor that has formed on the surface (a fungus that can also odious to convert wine into vinegar ) then will immediately draw the analytical control, but even if everything is in place the barrel is literally marked for life ... and you need to remove from head to wear the best labels. Facts & Figures

:
February 4 to 14
smelt,
controlled
tasted, filled

145 barrels fit
: 143
suspicious
two hours spent: 35
used 270 liters of wine samples for
controllo : 25


Filling of barrels ... it seems easy

It's raining, there is a lot of dampness in those days. I do not like to bottle or to decant the wine when it is low pressure. I believe, like my ancestors, which is not good for the wine and I think, simply, that it is better to do other things!
... Then: filling the barrels
Perhaps not everyone knows that a barrique is able to "drink" up to 20 liters of wine a year (almost the “ pro capite” consumption in last years in Italy) and I've got to keep about 150!
Not all drink so much , depends on the temperature and humidity. In fact, I see a big difference between the barriques who lie in the ancient underground cellars of Villa Delfini and those who share with me the most obvious changes from the cellar of La Guardia..
The filling should be done frequently and follow strict rules to prevent oxidation, or worse, the formation of acetic acid bacteria.
Only the best wine aging in the barrels, a small mistake can spoil everything.
The first thing to do is remove the cap and smelling, check the inside with a light, taken with the "thief" a bit of wine, then taste.
If all goes well,I proceed to fill (with wine of the same quality),then I put the cap and I take note of the date.
I take also some sample to analyze the wine. .
But sometimes I happen to find some barrels "suspect " that does not convince me, sometimes the nose, sometimes mouth, rarely, because of the “ fioretta” that has formed on the surface (a odious fungus that can also to transform the wine vinegar!), I immediately do the analysis, but even if everything is ok, the barrel is literally marked for life ... and it is to be removed from the head to wear the best labels.....


February 4 to 14
smelt,
controlled
tasted,
filled
145 barrels
Good: 143
suspicious: 2
hours spent: 35
used 270 liters of wine
control samples: 25