2
Fermentation and Maceration
Duration 20 days
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Fermentation and Maceration

There are two simultaneous processes that take place in this stage: First, the alcoholic fermentation which takes place with help from native yeasts the grapes acquire in the vineyard, to process the sugar, or Brix, into its corresponding alcohol content, among other things. Second, comes the maceration, where the grapes juice and its solids, for example the skins and seeds, are all together and allow for color and tannins to be extracted for the future wine

The alcoholic fermentation produces carbon dioxide which has to rise to the surface of -the tank to escape. During this process, the gases push all of the solids in the tank to the surface creating a "cap" on top of the juice. To maintain humidity in the cap and to extract more color, 3 to 4 pump-over are performed daily. A pump-over is performed by taking the fermenting grape juice/wine out of a valve at the base of the tank and with connecting hoses and a pump, the juice/wine is put back into the tank but on top of the cap. This process also serves to extract tannins and their components that provide for visual, olfactory and flavor characteristics in the wine's future.
3 Draining, Emptying and Pressing