Topping

February 22, 2012

 

 

 

It’s the third week of the month, which means it’s time to top our barrels again.

Even with the lights on, it can be pretty dark in the stacks. Since we are delivering the wine to the barrel using pressurized gas, the flow rate of the wine can be surprisingly fast. Accordingly, it's important to use a flashlight while topping to make sure you don't accidentally overfill the barrel.

Topping is a very cyclical part of the winemaking process, even when things in  production get slow during the early summer, there is always topping to do. At very large facilities, there are sometimes so many barrels to top that it essentially never ends; by the time the last of the barrels have been topped, it’s time to start in on the first ones again. Fortunately for us our barrel program is small enough that topping generally only takes a day or so to finish.

To visit the Amapola Creek Winery main site, please click here.

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