09/23/17 – It continues in the basement
Thankfully, we still had active support here, which is very helpful in the work of destemming, since the processing of the grapes should take place very quickly. The Pinot Blanc was destemmed and macerated for a few hours, then it was the turn of the Pinot Noir so as not to lose color in the […]
09/15/17 – fermentation tour
This year I wanted to have more security in the fermentation process. This requires cooling. Good advice was expensive there. Professional wineries work with special tanks that are double-walled. Cool water is then passed through this layer and the wine is kept at the right temperature. Almost a clean thing. Control via a device that constantly takes the temperature via […]
