|
 |
|
|
Then comes the racking of the must. The temperature is lowered to -4°C, which inhibits the action of the yeast (so that no fermentation takes place), and precipitation begins. |
| The thick deposits gather at the bottom of the tank, amounting to approximately 10% of the volume, while above the noble clear juices are clarified. |
| This juice is then racked and taken to a fermentation tank where the appropriate yeast will be added, depending on the varietals and on the aromas desired. |
 |
|
| The deposits are the solid matter that contains undesirable elements that must be eliminated before fermentation. |
|
|
|
|
|
|
The temperature of the juices rises, and bubbles form, as the fermentation begins. To preserve the maximum of aromas, the temperatures must be maintained at the very minimum at which the yeast can do their work (approx. 16°C). By fermentation and multiplication, the yeast causes the temperature to rise. This curve must be maintained constantly at its optimum level. |
|
|
|
| The constant control of the temperature is the most delicate part of the process, and determines the greatest difference between the fermentation of white wine and red. |
|
|
|
|
|
|
from vine to wine | Provence | contact
