Once the grapes arrive at the winery, they are gravity fed into the destemer which separates the berries from the stem. In our modern pneumatic press, the berries are pressed very gently, so as not to extract too much of their bitter skins. We don´t press to the very last, so that the polyphenols that are located in the berry skins don’t go into the juice. The finished juice is then pumped into the tanks, where it might receive a certain yeast to initiate the fermentation. The time around harvest is very intense for all growers. We spend the majority of our day in the cellar.
Our daily routine is quality control, the right hand at the right time, the right dose of yeast or fining: A cool head in sometimes very hectic surroundings is extremely important here. Due to very little time and the main food available being grapes, that are available abundantly at this time, I usually lose a good amount of weight during this time, which is compensated in the following time around Christmas 😉.
Over the course of summer, the vines are sprayed on a regular schedule every nine days. So, starting in April, this will result in 8-10 rounds. Depending on the type of season, we will use different types of sprays, like e.g. baking soda, various herbal teas, sulfur, etc. We invested in an expensive full canopy