Giotto answers back on yeast and terroir

Part 3 of my coverage of the NEW11 on yeast as part of terroir provoked such a long thread in the Members' forum that I felt it my duty to go to see Federico Giotto and ask him to respond to the points raised. He immediately agreed to see me and I drove down on a particularly rainy and foggy Friday morning from Padova to Follina, a tiny village bang in the middle of Prosecco-land. A renovated farmhouse, Giotto’s office fits beautifully in the Alpine foothills some 60 km north of Venice. Inside, though, everything is surprisingly modern, if modest...

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