Virtual Sensory Session: Co-fermentation
Phil Ponton and Michael Heny
February 2021
In February of 2021, winemakers from across Virginia met to taste/discuss the results of two experiments focused on co-fermentation. Phil Ponton (Oakencroft Vineyards) co-fermented Chambourcin and Vidal to attain lift and fruitiness. Michael Heny (Michael Shaps Wineworks) co-fermented pressed Viognier skins in search of color stability and copigmentation.
