Winemakers:
I have read that some winemakers allow the skins to soak with the
Chardonnay juice for 12 hours before press to add richness to the
must/wine. What is the advantage or disadvantage of this process? I
normally crush and press the Chardonnay juice immediately and then add
gelatin/kieselsol and cold soak for two days prior to the pitching of
yeast.

Michael Amigoni
Amigoni Vineyards
Centerview, MO