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Famous Cotes du Rhone wines

Weighing in The hoppers Control panel Tanks Fermentation Analysis Yeast Maceration Free-run juice Press Tastings Blending aging White wine Settling Racking	The grapes, which is now called must, arrive via stainless tubing in a tank where they will undergo their first transformation. At this point, the date is marked on the tank's door, as well as the varietal, and other data. Each tank is unique, and is watched individually, its treatment varying depending on its contents. During the entire fermentation, the tank is under careful watch. Every day, the density and temperature of the must are taken, so as to follow the transformation of the sugar into alcohol, which is accompanied by the emission of carbon dioxide and heat. At the beginning, the density is of around 1090, while at the end of the fermentation it drops to 990.    Since sugar is heavier than water, and alcohol is lighter, the density gives a measure of the evolution of the fermentation - that is, of the transformation of the sugar into alcohol by the yeast.