Malolactic Fermentation
Duration 2 weeks
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Malolactic Fermentation

Grapes consist of three main organic acids, one of those being malic acid. During this process the lactic bacteria feeds on the malic acid naturally present in the wine and converts the malic acid to lactic acid. This makes a smooth and enjoyable wine.


One month after malolactic fermentation is complete, the first racking is done, which is the process of separating the wine from the small sediments and grape particles that have naturally decanted. Three months later the second racking is performed and this time the wine is now ready for aging, stored equally between oak barrels and storing tanks
Duration 2 years