Tuesday, 22 September 2009

Rolling, rolling, and rolling!

As the ferments start to slow down, the level of CO2 in the wine reduces and the sediment begins to fall to the bottom. Therefore we need to roll all the barrels in order to put the sediment back into suspension.

The reason for this is to extract more flavour and to prevent the sediment from compacting at the bottom of the barrel. The sediment is mainly made up of dying yeast and the compaction sediment can trap live yeasts which begin to stress and start to produce H2S which is not pleasant. All 370 barrels need to be rolled so it has been a long day!


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