How To Heal Skin After Mole Removed

Pressed Finally! Graciano has begun to ferment

(original post late translation in English of October 19, 2010)


Yes! Yes! Yes! Finally, the two barrels that tore Graciano (took 6 days unemployed) have begun to ferment today! Look at the picture you can see the bubbles of CO2 (or I think so!)

marc Graciano and Bubbles CO2 addition

paying much attention and love, what we did to make it boot was:

1) Remove the barrels in the sun during the day, and put them in the cellar overnight

2) Add 1 liter of our Airen was already in the process of fermentation and therefore active yeast with enough natural

marc Graciano More and More Bubbles

marc Graciano and our Bazuque

And that's all. I'm happy:)
(Translated by Ignacio Segovia )

Write Something About You On Facebook

Experiments Wineries (Report No. 2) Experiments

(Translation cising original English post October 17, 2010)


First I will discuss the experiments that are going well. Then talk about those interesting little problems!

1) Airen (carbonic maceration)

This experiment is working very well so far. Yesterday we opened the container that had been hermetically sealed for 17 days. All clusters had started to ferment within each grape as expected.

Airén Clusters in bottom stainless steel tank

What we did then was squeezing and pressing the grapes as usual. The must continues its fermentation. The aromas are distinctly different get the nose of those who get when ferment the orthodox way Airen, we come to fruit salad aromas and ripe fruit.

2) Airen on mother

This experiment also doing well so far. Pressed the juice / wine and the skins, and fermentation is almost complete. I think we only have to leave it alone and do nothing else during the winter. The weather and temperatures as low rounded (I think or hope). We hope to bottle for January or February. Anyway, it seems to me that you can drink now, but I guess it will improve.

has a quite dark for a white wine, something like brown, amber, orange, and the aromas are stronger. It's darker and more intense than normal white wine.

3) Shiraz (or Shirah?)

This I consider it an experiment just because it is the first time we worked with this variety, and we've really developed quite conventionally. Destemming, crushing, pressed and fermented in a conventional stainless steel tank.

Yesterday I transfer them to another tank and pull heavy lees and funds. Nothing to note about this process. Again that the time and low temperatures as rounded. Sometime in the winter we must decide whether to go through barrels or not, depending on what they tell us to do the tasting.

The concoction in the bottom of the tank shiraz

4) Petit Verdot

here we did have some complications. Not begin to ferment! Maybe it was due to a colder than usual. Nighttime temperatures have fallen a lot lately in Madrid below 10 º C. Temperatures during the day in the cellar have been around 16 º C.

For this reason, we deposit the outdoor patio during the day to warm up a bit, and put back into the bodega at night. Also we added a liter of our Airén that was already in full fermentation, natural yeasts to add active.

seems to have worked, because yesterday, first appeared some bubbles of CO2. And the skins seem to be higher (driven by CO2)

Graciano Two barrels and a reservoir of Petit Verdot in the sun

5) Graciano

I left for the end this episode a bit weird! Again, we did not start to fermentation, but with more intricacies in this case!

graciano decided ferment in old oak barrels because 1) We wanted to experiment with fermentation in oak barrels and 2) because we had run out of stainless steel tanks available! So destemming pressed properly and Graciano grapes, and pour in 3 barrels of oak, 2 / 3 of total filling. The strange thing was that one of the barrels fermented as planned, but the other two do not! We had exactly the same with all three: same grapes, de-stemming, pressing and filled barrels at the same time, etc)

The only difference I can think of but do not understand what could be the cause, is that the two barrels are problems while Seguin Moreau is Demptos works!

the end what we have done is put both barrels in the sun by the Petit Verdot and we've added active natural yeasts Airen. To date there seems fermetación begun to date. (

(Translated by Ignacio Segovia )

Full Head Weave With Bangs Sale

Wineries (Report No. 1) International Day

(late translation in English of the original post October 13, 2010)

Experiment 1:

sparkling wine (or champagne, cava, sparkling, or whatever ... we need a name!)

We left without picking up some white grapes in the vineyard Airén harvested in November / December for fermented separately and then add them at some point in the process of "champagne." Mix this came late to the Airen "orthodox" in this time and is fermented.

All this in collaboration with Maestro Alfredo (which is what is known as the champagne !!!).

Experiment 2. Airen (carbonic maceration)

We have another batch of Airen we have developed separately. We've got whole bunches, unpressed in a tank and have remained closed for 15 days. At this point each grape must be fermented internally, and should have between 1% and 2% alcohol. Tomorrow or the day after (14 or 15 October) will open the tank, pressed the grapes and leave the end of fermentation.

Experiment 3. Airen (of mother)

Yet another batch of Airen. This time, after squeezing the grapes and left to macerate with the skins for 12 days. We've pressed several days ago (October 10), and this set is also running its course without problems. It has a medium color orange, yellow, brown, and clear aromas more intense than the Airen "normal" with which we work.

Experiment 4. Fermentation in barrel (Gratiano)

last week recovered three old oak barrels found in the attic of the cellar! In fact there were 6 barrels but after soaking thoroughly checked three of them had so many leaks that were sunk. So stemmed and pressed a lot of Graciano, and put it to ferment in the barrels mentioned.

old oak cask before being soaked in water

(Look at the Griest between the edges!)

Experiment 5 (which is not the experiment). Petit Verdot

This batch of Petit Verdot grapes would go to three of the barrels recovered, but could not have them, we have put in a stainless steel tank. The experiment at the end was not a big deal except that it is the first time we make Petit Verdot.

Other Wine
Our other wines this year are also in stainless steel tanks, treating them as we have done in previous years, that is, without manipulation unnecessary, or adding substances or quinic.

This year we have:

• Tempranillo (2 lots)
• Airen (4 lots)
Garnacha Graciano
• Shirah

Petit Verdot (translated by Ignacio Segovia )

We Will Tattoo Your Genitals

Garnacha 2010 Vintage & Experiments

(belated translation of English original post of October 4, 2010)

I should have written this post before. And at this point is the International Day of Garnacha seems very distant but have only within 10 days.

I just found out on Monday 20 (September) that there was even the International Day of Garnacha, and it took 24 h to realize I could do something about it to celebrate. How to organize a tasting, for example!

So I call on Tuesday, 21 Charles, owner of La Cave du Petit (wine shop, wine shop, bistro) throughout the day, but I picked up the phone. So on Wednesday 22 was there in person for messing with my brilliant idea. There was a problem and that Friday was the 4 reserved tables for dinner, and space does not permit the possibility of simultaneously to a wine tasting, but liked the idea. But with a glass of Viña Almaty 2008 (from Maestro Alfredo ) we lit the light bulb. What would we do on Thursday, 23 but we would ensure that the taste lasts longer than 12 pm, so technically we would in the day that corresponded (Friday, 24 September)!

So Carlos from his laptop and my mobile me we started to move people, producers who were willing to bring their wine, and wine lovers eager to come to try them. Call loads of people. And by the time we had loaded just a bottle of Viña Almaty 2008.

At the end came just a few, but enough to have made the call just a day earlier. Despite the lack of large masses of people the event was more than offset quality of the people assembled!

were:

Wine: Samuel Cano Alfredo
Wine Master Wine Growers
: me and Juan
Shop Owner: Carlos
Wine Blogger: Ignacio Segovia
Wine Blogger: Fermín
Producer Television specializes in the wine world: Eduardo Benito

And wine lovers Julien Dionne, Sergio and Ben and Courtney

Tasted:

- Wines Ambiz (100% Garnacha 2009) ( AVIN6475421703467 )
- Patio Assembly 2008 (50% Shiraz, Tempranillo, Graciano, Petit Verdot) ( AVIN8201428759293 )
- 3 different wines Maestro Alfredo (all Tempranillo)
- A French wine Carlos ("Terrain"?)
- A German Riesling Carlos

Hmm, I get the feeling that there was only one wine with Grenache. Was supposed to be all. I guess that has influenced the pre-announcement shortly. Well, no one has complained. The most important thing is that all we had a pipe, talking about wine for 4 hours, and was also the perfect time to loud shirt off my set with fractal geometry shorts!  Here

links to some videos very Majete:

Video 1: Interview in (for Vinus TV)

(Now I understand why it took so long Eduardo Benito them to me. They are of excellent quality. I do not expect anything knowing that it is engaged in professionally. I recommend you check out their website for you to see other videos related to wine.
Video 2: Vendervino (videos made with its Mobil Ignacio)

I could not take pictures or videos myself because I forgot to recharge your mobile!

Interviews are in English at the moment, but I've been working me to also come out with English subtitles.

(translated by Ignacio Segovia )

Where Can I Buy A Power Cord For A Nordic

(late post translation in English of September 28)

Well, the harvest is almost complete but there are many things to do in the hold still, and many loose ends to tie up (what I mean in this post).

These 3 weeks have been exhausting, (and perhaps covers too much). But they have also been very productive, very creative and we had a pipe, but we had our moments of stress. But I'm not complaining. I love doing this, it helps me not doing the Bandarra through the streets, or spent watching TV, or bored, etc.:)

The reason that we have collected so many grapes this year is because that's part of our annual expansion plan. We want to raise the level at which we have been in recent years (honorable wine home, carrying out an expensive hobby, which takes time and threatens the family relationship) and this year to become at least winegrowers 'garage' (garage) to go below the level of small business viable. (The world domination can wait a little longer!)
New Bodega


This year we are in a warehouse "truth." Conditions in a building with a leaky roof and no walls with insulation to maintain temperature. A barrel room where there is moisture control and temperature, and facilities with the capacity to efficiently handle larger amounts of wine. We are not talking about a "chateau". Nor should you montéis a movie. The views are also spectacular. We are actually in a warehouse in the industrial area of \u200b\u200bMorata de Tajuña. Let's call it "functional." Hang pictures in another post (some have already appeared in other previous posts).

Apart from our own grapes Carabaña our vineyard, this year we have bought and collected more grapes from other organic growers in the area. Is that what we are brewing at this time in the cellar. Tempranillo 1, 2 Tempranillo, Grenache, Shiraz and Airen. A total of 6000 liters. One of those loose ends I was talking about is the purchase of additional Shiraz 1000 kgs, and confirm that sometime next week.

With those 5 (or 6 batches of wine), we must decide what kind of wine we produce. We have to sit one day John and I to decide. The result could be a complicated flow chart! We have already decided that a portion will go to young wine to be consumed preferably in the year, while another part will be for aging in barrels, with the barrel sponsorship program goes ahead.

We have several experiments going on:

Experiment 1: Sparkling wine

In collaboration with the producer Alfredo Master. Some of our Airen grapes in the vineyard we will leave, and in November or December harvests and to take hold of Alfredo, which has the space, equipment (and knowledge) required. We left Airen grapes in the vineyard to collect them in November / December, when supermaduras and have a high sugar content. These grapes ferment separately and added sparkling wine as "expedition liqueur"

Experiment 2: Carbonic maceration Let

Airen grapes fermented with carbonic maceration to see what happens. This is done by letting the grapes without squeezing in a fermentation tank and close automatically. See previous post. We did this last year and previous Garnacha Tempranillo.

Experiment 3: On Mother

We will also leave many Airen grapes to macerate their own skins for several days, like grapes, to see again what happens.

I think it is enough experiments for a single year! With 3 red varietals will 100% (Tempraniollo, Grenache and Shiraz), and test all possible combinations of blend, based on our tasting, analysis and advice of others, to decide which bottle permanently. Marketing



Then there is the question of what to do with this wine! They have to sell it to people to drink and enjoy it. In this way we can do more and better wines in the coming years! So a week ago, when things have calmed down in the cellar, I'll come to write your marketing plan. I remember reading a funny comment done as a matter of one year on the definition of marketing for some: "Making wine and wait for the phone to ring" Well. The truth is that not funny. Rather say it's pretty sad. Because it gives me the feeling that a handful of growers follow that philosophy. We are not going out there. Probably the only thing I have been clear since I started it 7 years ago is that there is and will always be 3 equally important and interconnected in our draft Ambiz Wines:

1) Grow (or buy) quality grapes
2 ) Making quality wine
3) Sell it!

Everything is actually very simple and obvious. 1) If you do not have quality grapes can not make a quality wine, 2) To get a quality wine have to be very careful to do no wrong / stupid / precipitation in the cellar. And if you have quality grapes with which to work and keep your facilities and equipment clean and hygienic, more than half the battle is won, 3) And then there's the third part - but many growers forget that for us is essential. Is that now you have to sell your wine! If not, you can continue making wine, and although John and I and all our friends it intends, could not drink up all that much wine!

Other Things (to finish)

New Vineyard

This year we took another vineyard in addition to what we already have 7 years in Carabaña. It is just a few miles in the next town (Villarejo). Has a hectare, Malvar variety, with strains of 30-40 years. The first year we will work with the man (now retired) that attended to date, to become green. It will be interesting!

Graft / planting

We intend to do this for 7 years, but finally this spring it seems that it touches! Carabaña our vineyard is like 200 holes where once there was a strain (he would die, would dry up the tear a tractor). And there are another 50 who have "naturalized" (not grabbed the grafted variety and died and the employer is springing up spontaneously). In the hollow we will make a hole and planting a new strain and wild strains by grafting a variety. We recently met a producer neighbor who knows how to do this work and are willing to do for us (we will put the unskilled labor and devote ourselves to see how he does and learn). Website



fervently need a website (besides this blog). I've been saying this for 7 years and admit that I gives a bit of shame go on at this point! What do I have bet on that before Christmas?

Another thing I like to do is keep track of the 65 cases of wine Airen 2009 that sold in the U.S. earlier this year. I have not done anything in this regard, with the summer vacation, vintage, wine, etc.. Wave has reached me through various posts, comments and tweets that things went well. And that's very encouraging. I have understood that our wine has been in the JPS Wine Tour event in San Francisco, Los Angeles and New York.

That's all folks! Thanks for reading. Any comments, thoughts or questions are welcome. I would say more. I would very happy!

(Translation by Ignacio Segovia )

Are Fruits Treated With Sulfur Bad For You

Report 2010 'No Harvest' Harvest 2010

(late post translation in English of September 20)

On Saturday 18 September, we had planned Airen grape harvesting our grapes Carabaña, and everything was ready for it (the crusher and stemmer clean and in place, the van loaded with boxes clean) But when we got to the vineyard at 8 am Saturday morning we raided the doubt. We wandered for half an hour through the vineyards, and decided not to harvest for the following reasons:

1) strong Carabaña had rained on Thursday and Friday, and had a lot of mud. That meant almost certain mud at the bottom of the basket, and a high probability that ended in the stemmer, the crusher, deposits, and consequently in the wort.

2) The vines had sucked a lot of water and the grapes were fat and swollen, and the juice seemed to be diluted. So if you reap, the sugar content (percentage) would be lower and the wine would also have less alcohol content.

3) A black cloud announcing "Last Judgement" was just above Carabaña, while in villages neighbors (Tielmes, Perales, Morata) the skies were pretty clear. We interpret that the universe was sending a clear message. And we were aware of it.

What we did was take a sample (not one made to shit on me ten!) And we analyze the winery. Successful. The estimated alcohol content had fallen by 0.4% compared with the sample we had taken before the rains.

representative sample of Airen

Carabaña Clouds over

skins, stalks and manure

Pressed

The previous Friday (17 Sept) were in the cave of tempranillo pressing the skins that had been macerated with grape harvest a week ago. Each year we pressed manually, using a press like this.

Press manual (open cage after crimping)

This press is being used for small amounts of Tempranillo, Grenache Shiraz, and we have this year. But this year we also have 3,500 kgs Tempranillo with which we use the hydraulic press

hydraulic press works: the press is filled with grapes and close the lid. Then a bag swells and crushes the grapes against the filter that is around the inside of the press. You can program the pressing cycle in terms of pressing pressure, the number of times and frequency of repetitions.

Press full of skins, pips and grape / wine

scheduled the release of one of the lowest levels of press as much as possible to avoid crushing the seeds, if they break the seeds would give the must / wine taste bitter and other flavors and aromas unpleasant and unwanted.

Hoping to finish the pressing

the end, everything went well and managed to avoid unpleasant tastes and odors in wine. In theory, we could have gotten a lot more wine, which could have been used as table wine of low quality. But we believe that there are already enough of that type of wine in Spain and the rest of the world!

dry skins and pips

Juan takes the skins and seeds dry

Pala size

ogre!

night remains of our snacks

Top

are the remains of our merendola night with ham, cheese, bread, wine, and snuff rolling.

(Translated by Ignacio Segovia )

Radio Shack No Receipt Returns

(translation in English late post of September 9)

Today is September 9 and I'm still recovering from the beating we got on 3, 4 and 5 grape picking and pressing. And last week is that we do not stop to clean and prepare the harvest, as well as moving all of our facilities from our previous location in Ambite to new in Morata de Tajuña. Menudo curro!

First, we had to move all our equipment, from areas with a van. The presses were heavier. And most large, stainless steel tanks of 700 liters. The rest were smaller pieces. We also carry several hundred empty bottles to fill in the future. The hardest thing was to move the 300 liters of wine that we had not gone through the barrel. We fix up an empty tank of 300 liters and pumping the van came to deposit. As we arrived at the new winery so pumped directly into barrel. The move meant

2 to 3 trips a day for 3 days. After each trip we had to clean everything thoroughly. Coincided with the process of negotiating the purchase of 3000 kg of grapes (green) with growers in the area. We had to buy as a result of a decline in our production due to frost caught us in the month of May, which was loaded many of the clusters in Carabaña. To purchase these grapes had to be visiting a few vineyards previously.

harvested in the Tempranillo Carabaña

Box Tempranillo

Food

1 st Harvest (Carabaña)

Friday, 3 picked up our Carabaña Tempranillo. We did it pretty quickly: we were at 7.30 o'clock in the morning (I took the van that was full of baskets she had left clean prepared the day before). For 14 h and had and we managed to finish only 400 kgs. From there we went to the new cellar, downloaded, stemmed and pressed. On this occasion, for the first time we did it by machine. No hand like other years. After clean up and reload the truck clean boxes for work the next day.

2 nd Harvest (Titulcia)

Saturday 4. Curran there indeed! We finally agreed to buy 3,000 kg of grapes and had to be collected in just one day. We calculate, to rough estimates, we could do it with 7 people. This is 50 kgs / person / hour, mean 10 kg / person / hour. Or 12 minutes per basket. And is that paper is patient.

the end we did in the estimated time and collected 3900 kg (3,500 of Shiraz Tempranillo and 400). The scale used to weigh municipal Morata. First weigh the empty truck, and then their weight with the grapes. The difference: the weight of the grapes. Elementary my dear Watson!

Panel municipal balance

was really hard because it was hot as hell. We were attacked on the nerves. We were without water and had to go into town to buy. We calculated 2 liters per person but we fell short.

Endless rows

Tempranillo

Set in stone between rows to conserve moisture.

Tempranillo Clusters

Almost all clusters were like this. Clusters overflowing and looking very healthy.

baskets with grapes waiting to be loaded

Loading ......

Video clip:

Loading boxes of grapes

Eating

under an olive tree

Morata
While driving to the third of the trips, at 3 or 4 in the afternoon (the hottest time of day) I started feeling mystic (I was the head or was dehydrated?). No one was visible in either the road or in villages had to cross, so only the landscape and asphalt that glistened in the heat. Everyone was eating, or sticking a nap. And I said to myself. "What the hell am I doing here in the boonies, in the middle of the central plateau of 40 ° C and driving a van full of grapes? Normal people is watching TV or napping! I guess it was an attack on existentialism or something. Well, the case is past. I'm in shape again.

So we were picking grapes and loading until dusk and returned to Morata. The last task was to put all the grapes on the winery patio to cool off at night and were ready to process the next day. Processing

grapes

The next day we saw the wonder of the mechanization. The new winery is a winery shared "truth." Capacity and equipped with adequate machinery to handle 30,000 kgs. The difference stemmed and pressing to do hands on a machine is different.

manual crusher-stemmer

Destemmer mechanical presser

With this latest machine is doing the same job in a jiffy (comes with an engine electric)


The grapes are dumped into the top, the skins are expelled into the blue box to the right. The juice, skins and seeds are pumped through the yellow hose to the fermentation tank of 700 liters which is in the corner. We finally landed in century 20 (twenty veirntiuno not!)

fermentation tank

A stainless steel tank 3 mounted on pallets and covered with an elegant strip of rubber.

Another novelty in this machine:

A-pallet after

With this little machine can move around 300 kgs of grapes in one sitting! Before we took hours and we stayed with the back waterfall! Now we do it in minutes and happier than a lark!

This is another machine of the 20th century, called "pump"

Bomb

As the name implies, this machine pumps the liquid from one tank to another or from the bottom of a reservoir to the top of it (make overs). This was something we were doing lately. Bazuqueábamos Before this:

Palo to bazuquear

pump for pumping

The pump draws the wine / grape juice through thick hose running from the end of the shell and pumped through the hose snaking closer on the floor next to the tank. And up to fall on the hat of marc floating on the must / wine. (For small deposits continue to do so by hand as before. For depositazo of 3,500 l can not do so and use the pump)

Juan (left) and Fabio (right) feeding the crusher / stemmer

This is Phase 2 of our quality control process. Phase 1 is made in the vineyard, where we ensure that we collect only healthy grapes and do not include leaves, rocks and branches.

In phase 2, one holds the basket while the other pushes the grapes to the press by removing the leaves and branches that still appear in the basket.

The last task after cleaning (it is midnight) is to load the scrapes to the van to take to the vineyards scattered to Carabaña where they decompose and improve soil fertility. (And again I hooked another existential rage) I say "what the hell do I do with a van full of scratches, going to the middle of nowhere at midnight, when I should be sleeping like a normal person!" But as I said, and he passed me .

Scrapes in the vineyard at midnight

Well that's all. Today was a day I have taken off to hang pictures on Facebook. I tweeted something, and I wrote this post. I hope you have enjoyed. If you have any questions, comments or criticism, do not hesitate. Here I am.

(Post translated by Ignacio Segovia )