I'm making a wine with some pretty green tasting sangiovese grapes. I did a MLF to help soften the taste but it's still pretty sharp to my palette.
How will that sharpness change as the wine ages? Will it get more intense or less? Or will it stay exactly the same?
I'm trying to decide if I need some acidity intervention at this point or of I should just see how it's going to turn out. This is only my second wine, so I'm lacking the hands on experience here. What's your experience?