Well, we're truly in the midst of secondary fermentation. This weekend saw the final racking of the wine. Last weekend was the full moon, dead on, so we transferred the bulk of the wine at this auspicious time. A lot of our process is dictated by moon phases and other un-scientific methods, but it means we can make wine without the treatments, so who're we to question millenia of practice.
This weekend we finished the wine in the demijons. The demijons manage our silty wine, enabling it to clear with time separate from the free run wine. Here's a picture of us racking from the demijons by siphoning. The demijon on the floor in the iron cage is thought to be around 100 years old (see previous post).
Our process, in part, relies on the lees in the wine to provide natural anti-oxidation/protection against air. It's the rationale behind the "sur lees" method of winemaking. Here's a view fo the lees that have settled out against the sides of a demijon that has just been racked. Lunar-esque n'est pas?
Now those same lees have fantastic astringent qualities too and make great face packs, as demonstrated by Via Vecchia's own Apron Boy (aka Paolo at right of pic) and Rob' Clone (aka Marty at left of pic).
Also note that Zen Tree Soaps uses these lees of ours in its face pack product.
And speaking of Zen Tree Soaps, here they are at the North Market in Columbus. The upright and longitudinal wooden display stands are made out of an old wine barrel of ours (Marty ran them up) and on them you would see, if you were there, soaps using grapes skins from our Pinot Noir and Syrah, sugar scrubs using grape seeds from our grapes and the face pack using our wine's lees.
This is a nice venture for us
This weekend we finished the wine in the demijons. The demijons manage our silty wine, enabling it to clear with time separate from the free run wine. Here's a picture of us racking from the demijons by siphoning. The demijon on the floor in the iron cage is thought to be around 100 years old (see previous post).
Our process, in part, relies on the lees in the wine to provide natural anti-oxidation/protection against air. It's the rationale behind the "sur lees" method of winemaking. Here's a view fo the lees that have settled out against the sides of a demijon that has just been racked. Lunar-esque n'est pas?
Now those same lees have fantastic astringent qualities too and make great face packs, as demonstrated by Via Vecchia's own Apron Boy (aka Paolo at right of pic) and Rob' Clone (aka Marty at left of pic).
Also note that Zen Tree Soaps uses these lees of ours in its face pack product.
And speaking of Zen Tree Soaps, here they are at the North Market in Columbus. The upright and longitudinal wooden display stands are made out of an old wine barrel of ours (Marty ran them up) and on them you would see, if you were there, soaps using grapes skins from our Pinot Noir and Syrah, sugar scrubs using grape seeds from our grapes and the face pack using our wine's lees.
This is a nice venture for us
