Malbec 2013 | Transfer

Argentinian Malbec grapes finally reached the peak of primary fermentation this week! Paolo stands next to the 900 gallon tub with one plan in mind- Transfer to Secondary Fermentation.

  


Shoes come off and the people jump in~







Paolo & Lindsay load buckets with grape skins into the Grape Press. This machine delicately applies pressure to squeeze out wine that has been created during primary fermentation. This is also how Via Vecchia winemakers separate skins from wine for secondary fermentation.

Wine is transferred into another chamber with a lid to continue the fermentation process without skins. 

 This had been a smaller CRUSH for Via Vecchia Winery, so they decided to store the remaining wine inside a family-heirloom demijohn that was hand blown and dates to almost 133yrs old~ You can see grape seeds gathering at the top!

Olive oil will sit upon the wine, which creates a seal for the demijohn.

This prevents oxygen entering while allowing CO2 gas to escape.