- Joined
- Nov 23, 2019
- Messages
- 431
- Reaction score
- 658
We made a Brunello last year. Doubled the output this year.
The extended maceration time is fifty days after completing alcoholic fermentation. Once the cap drops we use a pump to move as much wine as possible into a VCT tank. Then we scoop out the skins and place as gently as possible into the liquid. We try to leave as many of the seeds as possible in the fermenter to minimize the bitter green tannins. We sparge with inert gas before placing the wine and skins. We blanket the wine before placing the lid, though this is probably unnecessary.
Fifty days later, we pump the liquid into a holding container and press the skins. The free run and as much of the press run as we deem usable (tasting is important!) goes back into the newly cleaned and sanitized VCT. It goes on oak for a few months until it is nearly over oaked. (See note in parentheses.) Another twenty eight months to bottling.
The goal in this case is to create a powerful wine that can bottle age for years. That might mean that the this wine is undrinkable for another two years. Could take up to five to for it to begin to peak.
Your goal may be different. Plan accordingly.
Tl;dr: Move the wine and skins into a container in which you can control the atmosphere.
"Your patience will be rewarded."
/Alton Brown
The extended maceration time is fifty days after completing alcoholic fermentation. Once the cap drops we use a pump to move as much wine as possible into a VCT tank. Then we scoop out the skins and place as gently as possible into the liquid. We try to leave as many of the seeds as possible in the fermenter to minimize the bitter green tannins. We sparge with inert gas before placing the wine and skins. We blanket the wine before placing the lid, though this is probably unnecessary.
Fifty days later, we pump the liquid into a holding container and press the skins. The free run and as much of the press run as we deem usable (tasting is important!) goes back into the newly cleaned and sanitized VCT. It goes on oak for a few months until it is nearly over oaked. (See note in parentheses.) Another twenty eight months to bottling.
The goal in this case is to create a powerful wine that can bottle age for years. That might mean that the this wine is undrinkable for another two years. Could take up to five to for it to begin to peak.
Your goal may be different. Plan accordingly.
Tl;dr: Move the wine and skins into a container in which you can control the atmosphere.
"Your patience will be rewarded."
/Alton Brown
