The History and Science of Malolactic Fermentation
The History Brad Webb had landed the dream job. It was 1956, and he’d just been appointed winemaker at a new winery, Hanzell, founded by James D. Zellerbach, the wealthy US ambassador to Italy. Zellerbach had spared no expense in pursuing his dream of making classically styled Chardonnay and Pinot Noir to rival the wines of Burgundy. Webb had at his disposal an array of shiny new tanks, casks, and barrels. But there was a problem. The early Pinot Noir that he made in the new
