The alcoholic fermentation: the gift of Nature given to us
Winemaker and oenologue choose specific yeasts. Those yeasts, along with the ones naturally in the cellar, will influence the extraction of flavor and fat.
The fermentation takes on average 8 days. Performed at constant temperature (about 82.4° F) it allows the gentle extraction of phenolic compounds, color and tannins from the skins and seeds. The winemaker tastes each tank daily to adjust the intensity of extraction by pumping the must over the hat and proceeding to releases.
After fermentation, extraction continues through maceration which duration is up to the winemaker, based on regular tasting of the wine. Follows the running off of the must to obtain the free run must. A light pressing of lees extracts the must from pressing.