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Second Day Well Pruning

The other day (Tuesday 22 March) came to the winery Bueno Nacho. Nacho is a natural wine lover, is one of the six people who have sponsored a barrel this year, and also writes a blog where it has things in wine.

Bottling wines to the Wine Fair in Barcelona Natural

has indeed written a nice post about your visit, you can read here:

http://nachobueno.wordpress.com / 2011/03/27/visita-a-la-bodega-de-vinos-ambiz-vino-natural-de-madrid /

also has put a lot of photos, you can see in the same post.

Male Milking Images Forced

The other day (Thursday, March 17) went to prune a little more. We too late this year, and we have only trimmed 0.25 hectares of a total of 2.0 acres we have.

I think that spring is coming late in these latitudes (south of Madrid). Would have to look at the notes, but it seems to me that the vegetation has not even begun to sprout. The only signs I've seen so far are: 1) the almonds, which are already several weeks into flower and 2) those herbs 'bad' (ie 'good') that are called milk thistle.

That's good because if I have reason, the vines sprout too late (maybe) and so we have a little more time to prune.

Almond Blossom, with vineyards in the background

Making a virtue of vice, it is true that if pruning later, the vines will sprout later, and they will be more protected against the risk of a frost in April or May. As happened last year, when it froze the night of 7-8 May and lost 25% of production.

is an example of one thing I've noticed over the years and do what you do (or not!) Will have positive and negative consequences at a time. In most cases, of course, if you do the thing "right" the positive effects outweigh the negative. Anyway the idea is interesting.

Vine pruned thistle surrounded

Milk Thistle seen from above

podábamos
While we collected all the branches and take them to the edge of the vineyard. Later, the crush and scatter the pieces around the vineyard. Eventually decompose and thus improve fertility and soil structure.

Lots of branches

This is a practice 'sustainable' in the sense that we are not constantly (every year) removing material of the vineyard (grapes and vines), but also give back something. Besides the branches bring organic manure.

More piles of branches

Finally, it seems we have a new neighbor in the vineyard. This hole is right on the edge of the vineyard between two piles of branches. I have no idea what animal this is - it seems too big for a rabbit.

front door of the house's new neighbor

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A New Collection Compliance Certificate

Good night all, just come to tell you that I will start a new collection as many of you have given me your envy when I see posts such as scissors beautiful and original ... and so I decided to start my new collection of scissors. Still not exactly where but I'll get them, and I will inform the teaching go.

Renters And Fish Tanks

Trasvases (some good news and some bad)

The other weekend we attempted to transfer wine First move the

Sirah and Petit Verdot in a stainless steel tank to another.

Petit Verdot (front) and Sirah (back)

Warehouse

Petit Verdot Petit Verdot

smelled like farts and hydrogen or something, so that aeration has been good. It smelled much better after the transfer.

We did by hand, fill a basket from the flu in the bottom of the tank, and then tossed into the new tank from above.

Looking

wine to deposit

beautiful colors

More colors

The Sirah also smelled a bit musty but not to fart!

Cot (1)

Cot (2)

Mejunje deep

Top View

Rack the Garnacha also for the first time this year, so there was quite a concoction lees at the bottom of the tank.

We are very happy with how these three wines are coming out.

When we decided to put a portion of Garnacha in old oak barrels (more than 5 years) as an experiment, to see how it goes.

Cleaning the old barrel and burning a sulfur pastille

To get the Grenache in the barrel, we had to use the bomb. No I like bombs! They make too much noise. I do not know for sure if the noise affects the wine, but to me it does affect me!

The Garnacha entering the barrel

Another thing I like about the bombs is that they are too powerful and move the wine too quickly.

The Garnacha falling to the ground

was not as bad as it looks - just lost a few gallons, before getting off the bomb! After cleaning the spill, I enjoy writing in the barrel with chalk!

Garnacha 2010

Finally, racked a large lot (2000 liters) of Tempranillo, and bad news: when we went to open the air cover, we discovered that it was open! We forgot to close the last time we opened a few months ago. This means that the wine has been in contact with air (oxygen) during this time. Not a disaster, but also wrong. Finally, the wine looks good. For good measure, throw away the last 100 liters - 25 cm closer to the surface that has been in contact with air. Another lesson learned!

Pump (Of contention) and Tempranillo tank

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Confessions of a Natural Wine Producer

I confess! I have! I took some sulfur in a lot of wine a few months ago. Was it or lose wine.

Potassium bisulfite Bag

But it is even worse! It was the first time we did so we were not very sure about the dose added. Is quite complex if you are not mathematical or chemical.

The result was that we spent. We just received the results of the tests sent to the laboratory, and it turns out we ended up with 240 mg / l. I think it is above the legal limit wine, even for conventional wine / industrial. If we talk about organic wine and natural ...!.

I think we were wrong by a factor of 10 because we wanted to do was to add 20 mg / l, and not 200 mg / l.

Some theoretical reflections

I've always said I have nothing against the rational and sensible use of sulfur. What I am against is the abuse, that is, add it at any stage of the winemaking process to cover the poor quality of the grapes or even worse handling in the winery. In general, I see no need to use sulphites at all if:

1) have good quality grapes
2) keep your warehouse clean
3) not over manipulate the wine

As they say: "There's always a first time," and this was the first time in 8 years for us. Hopefully it will be the last. Reflections

practices

What we do with this batch of wine now? Well, 'luckily', we planned to spend a good amount to "blend" and continue with that idea. We have to do some calculations (and ask a mathematician or a chemist that we review them) to ensure that the final level of sulfite in the mixture is low, and we will write that level in the anti-tag when finally bottled.

The lot in question was Graciano, which I wrote in this blog in October: " State of experiments."

We are thinking about making a parenting with 10% and 90% Graciano Tempranillo. This mixture should have a sulfite level of 24 mg / l, right? (Ie, 240 x 10%) plus the level of sulfur than Tempranillo take "naturally." We have not added sulfites to Tempranillo, but there is a small gift (between 0 and 20 mg / l) as a result / product of fermentation.

I have many more thoughts on sulphites, but I will not post them here and now! The savings and I am writing in draft to put them in a future section of my website (with which sleep for 2 or 3 years!)

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First Day of Pruning

On Saturday 26 February, are finally starting to prune. VERY going back this year, because normally we tend to start in January. Still time yet. 'Only' have two hectares (3000 vines) that would be 10 full days for one person (or 5 days for 2, etc).

The day was rather lively and educational, and many wineries can not really. About 15 people came to know the vineyard, winery, producer and learn to prune.

were all members of a cooperative eco-Low Asphalt is the Huerta (BAH ), which is a cooperative production, distribution and consumption of organic vegetables. Apart from eating the vegetables they produce, they also buy other products to other organic producers, including wine!

John explains as pruning

Lola covers his ears, while John is preparing to cut!

Vista Vineyard

David

Alvaro

Eva and Rachel

Ana

I

got pruned about 100 strains in the morning, and then we went to the winery for lunch. Cook a giant paella, which came out delicious and perfect. It is very difficult to cook a big paella and rice you get it done right, because sometimes there are areas where oil is being burned and other areas!

(slope: picture of the paella)

Jorge and Dani

In the table

Wine

'Orange'

Cheers

(*) Here are some of the technical criteria to follow and we teach:

- Each winery is different, so the number of thumbs that we depend on his vigor, size and shape
- just leave a thumb at the end of each arm (sometimes two if the strain is too great or vigorous)
- let the thumbs pointing outward, and which can point inward or cross
- We prune all the branches that come directly from the trunk or arms Secateurs