The very short piece that I saw on TV news seemed to indicate that it
was due to the age of the vines. Of course, I believe very little of
what I see on the TV news.

Steve


On 30 Nov 2006 04:06:44 -0800, "Pino" > wrote:

>An article on the health benefits of wine said that the traditional
>methods used in Southern France and Sardinia were responsible for the
>higher phenolic content of their wines.
>
>Does anyone know what this method(s) are? Apparantly key to these
>methods is fermenting on the skins for 2-3 weeks. How can this be done
>safely?
>
>thanks
>Joe