Samedi 5 octobre - Red Wine Vinification for the elaboration of Rosé Champagne
The grapes are sorted to keep only the most beautiful and the most mature ones.
At the end of the table, the grapes are de-stemmed (without steps, that way the berries are not broken)
Then the berries are pumped
To get in the tank which will host the maceration
And here's what the rest of the clusters, only the raid
Saturday was also the day of the reactivation of the traditional press.
The 4000 kg of grapes (which corresponds to a pomace) are ready on the dock waiting for manual loading
Once loaded the press, clusters have to be spread evenly across the press
The tray lowers to start pressing
The first juice flow
An hour later, the first press is completed.
The "press cake" has to be return
Then, there will be two other presses and two other press cakes to return.
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