On 07/27/2011 11:16 PM, Mike Tommasi wrote:
> Seems to me the cap plus the accumulated CO2 on top would protect the
> must from oxidation.

Well I guess it worked in the sense that the wine was in no way oxidized
or madierized.

> Anyhow what is interesting is seeing people using far out techniques to
> make wine that is not marked by major defects (oops, not supposed to use
> that word...) and actually tastes good.

Agreed some of these guys are really pushing the art.

-E