(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 )
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