Co-fermentation Panel Discussion
Doug Fabbioli, Michael Heny, and Matthieu Finot
April 2020
In April of 2020, the WRE hosted a virtual panel discussion with three winemakers to discuss co-fermentation experiments from the 2019 vintage. Michael Heny (Michael Shaps Wineworks) used pressed Viognier skins to increase fruitiness and volume in a Chambourcin fermentation. Doug Fabbioli (Fabbioli Cellars) tested the effects of both Vidal skins and Merlot pressings during co-fermentation with Chambourcin. Matthieu Finot (King Family Vineyards) co-fermented Petit Manseng with Petit Verdot as a pilot for a potential field pick.
