Having spent some time in Adelaide at Magill Estate and witnessed the submerged cap fermentation of Shiraz in their 100 year old 5 ton cement fermentation tanks, and also witnessed Luca at Vietti approaching Nebbiolo in a similar manner, I was compelled to try it on Arizona fruit. I needed to do some improvising on tank format based on the limited space in the Bunker, but it seems as though we’re on the right track. Converting a few 350 gallon TransStore tanks to have extended necks seems to be doing the trick.


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