Barreling down the last of the Belli Chardonnay

October 6, 2011

Today we barreled down the last of the Belli Chardonnay juice to ferment. You may recall that on Tuesday we had a picture of the crust that formed in the top of the tank that signalled the onset of fermentation. Today we saw that the fermentation was moving fast enough to break the crust, telling us that it was time to go to barrel.

This technique for deciding when to fill barrels is not universal, at some facilities the volume of juice being processed is so large that juice is sent down to barrels cold right after racking off lees to make tank space for the next grapes getting pressed. Here though, our production is small enough that we can take the time to perform this extra step to ensure an even, well controlled fermention.
This lot of juice filled six French oak barrels, of which four were new and two had been used in previous vintages.
 
To visit the Amapola Creek Winery main site, please click here.
 
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