Last few days

Over the last few days the Barbera in the Brute has completed it's fermentation, yesterday it was at -1 and so is probably fully dry now. My plan is to press today into carboys. The taste was good, but also had a bit of a citric taste now familiar to me from Barbera. I am thinking that it will benefit from MLF but we'll see how it does over the next few months in carboys.