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Monday, 30 November 2009

Decanting and clarifying (fining)

Yesterday (Sunday 29th November 2009) we decanted and clarified the white wine.


The idea is to move the wine from one tank to another so as to separate the wine from the lees or sediment ('gunge') that has settled on the bottom.

The wine is being pumped from the tank on the right, through the hose, through the pump and into the tank on the left.
It's quite an easy operation to do. We have this small pump that is driven by a common household drill, and is capable (surprisingly) of moving thousands of liters per hour!

Drill and pump

Clarifying (fining)

We also clarified the wine using organic egg-whites. We used 2 egg-whites per 100 liters of wine to be clarified. This is done to remove all the tiny suspended particles ('bits') that are too light to drop to the bottom by gravity. Egg-white has the property of making these tiny particles stick together, so they become heavier and drop to the bottom in about 10 days or so.

Thursday, 26 November 2009



Monday, 23 November 2009

Recycling Wine Bottles; Responsible Consumption and Responsible production

Yesterday, Sunday 22 November 2009, we bottled the Crianza 2008. We'd like to thank all our consumers who have been keeping, washing and returning wine bottles to us, and also to those who came out to the winery last week to remove labels and wash 300 bottles, in preparation for yesterday.

We would also like to thank Salmantina de Corchos for saving the day and delivering a sack of corks at almost no notice (we forgot to call them!). The corks we use are 100% natural corks and contain no added chemical substances or ingredients.

In the end we got 293 from the cask, but one bottle broke and another one (the last one) contained so many lees that I took it home, and I will try to decant it or filter it.

Clean recycled wine bottles


This device (excuse the use of such technical language!) allows the bottle to be filled up to the correct level! When that level is reached, the flow stops, you take the device out of the bottle, stick it into an empty one, press a button, and the flow starts again,...

1. Manual corking machine (centre).
2. Sack of natural corks (izquierda).
3. Crate of 24 bottles fullof crianza 2008 (right).

291 Bottles

Tuesday, 17 November 2009

Recycling wine bottles, and Green Sunday

Yellow Alert in the Tajuña Valley (Madrid Region, Spain) declared on Sunday 15th November due to high levels of good vibes, especially in the villages of Perales and Ambite, where many people were affected by happiness.

In Perales, people were engaged in a highly contagious activity known as Domingo Verde, where many people (in this case about 30-40) get together and coordinate in order to carry out various agro-ecoógical activities, which are perfectly legal in this country but which are generally frowned upon. Activities included taking up the potatoes, planting onions/shallots, and weeding:

Another significant factor which contributed to the high levels of good vibes, symptoms of which persited all day, was the communal lunch (paella follwed by a selection of fresh salads), which was deemed to be excessively tasty and healthy:

Meanwhile, over in Ambite, another group (less numerous but just as happy) was engaged in another agro-ecological activity. These people were recycling and washing used wine bottles so they could be filled, next week, with Crianza 2008 organic wine from Vinos Ambiz. This activity would not have been possible without the help of many other anonymous people (also with serious agro-ecological tendencies) who in the weeks and moths before today collected, washed and finally returned their wine bottles.

Monday, 9 November 2009

Map of vineyard, Tasting notes, and a Coupage

Last Sunday (8 November 2009) I was in the vineyard (Carabaña, Spain) bright and early, as I wanted to make a detailed map, showing the state of each individual vine. I didn't have time to finish but I did manage to map out about 600 vines or so, ie about half the number of vines in the vineyard. On my map I marked:
1. Vines that are OK (with a dot)
2. 'Wild' vines (with an 'S') (Salvaje = wild in Spanish)
3. Dead vines (with an 'M') (Muerto = dead)
4. Spaces where there is no vine (with a 'na') (nada = nothing)

'Wild' vines means that at some point in the past (before we took over the vineyard 6 years ago) the vinifera insert did not take and the rootstock itself sprouted. These need to be pruned way back and grafted again with a vinifera variety.

(pending photo of 'wild' vine)
(sorry, Blogger is having problems with umploading images)

Dead vines need to be uprooted and replanted

(pending photo of dead vine)

Empty spaces with no vine also need to be replanted.

(pending photo of empty spaces)

The time to do this is around March/April when the sap is just starting to flow, but not too much. The top priority is to plant new vines in the empty spaces; second priority is to uproot the dead vines and plant new vines, and third (if there is time and money leftover!) to prune and graft the wild vines.

After that, it was off to the winery to meet Juan for a preliminary tasting by ourselves, before letting the experts loose on our wines. We had eight (8) different wines to taste this year:

1. Young white 2009 (100% Airén) - Lot I
2. Young white 2009 (100% Airén) - Lot II (same as above, but grapes harvested 2 weeks later)
3. Young red 2009 (100% Garnacha/Grenache) Carbonic Maceration
4. Young red 2009 (100% Garnacha/Grenache) Conventional fermentation
5. Young red 2009 (100% Tempranillo) Conventional fermentation
6. Young red 2009 (100% Cabernet Sauvignon) Conventional fermentation
7. Crianza 2008 (100% Tempranillo, 6 months in oak barrel)
8. 'Young' red 2008 (100% Tempranillo)

(pending: our tasting notes)

Coupage (Tempranillo and Garnacha) in action

Spontaneous and appropriate vine around the door (of Vinos Ambiz Organic and Sustainable Winery)
We didn't actually plant the vine on purpose. It must have sprouted sponaneously one year from a stray pip during the crushing. We noticed it at some point and we trained it round the door. The rest of it is posing on a crate at the moment until we get round to training it all over the wall and maybe even make a shady pergola one year.

Tuesday, 3 November 2009

Recycling grape skins, pips and stems; Bits and pieces in the winery

Yesterday, (Sunday 1st November) I finally got round to cleaning up and tidying the patio outside the winery, which was a huge mess after the crushing and pressing, and wine-making etc. I took the sacks of skins, pips and stems back to the vineyard and made quite a large pile next to a larger pile of organic manure, which we'll be spreading this winter sometime.

Pile of pomace next to pile of organic manure

This pomace (skins, pips and stems) will slowly decompose over time and eventually we'll spread it among the vines, thus increasing the fertility of the soil and closing a cycle of nutrients and organic matter.

The same pile seen from closer up

Very pretty, but is it art?

I also decided to tidy up inside the winery too. Despite appearances, these photos show part of the winery after tidying up!

On the left, stainless steel tanks, against the back wall, boxes full of bottles (dirty but with labels removed), in the foreground flattened cardboard boxes, and underneath a box and a bag full of recycled corks

This looks like a junkshop! Manual destemmer-crusher (white, on the left), manual crusher (blue), pneumatic lid for tank, two more bags of recycled corks, in the background my great-grandmother's marble-topped bedside table (no kidding!), manual bottle-washer, plastic crates, wooden parts of the manual press, 3 shelves, two of them freed up to receive wine, one full of stuff such as old barrels, glasses for tastings, oddly-shaped bottles, etc.

And lastly, a photo of the organic vineyard (in Carabaña). The leaves have turned brown and have started dropping, and soon the vines will enter their dormant phase. When all the leaves have fallen, we can start pruning, as by then all the sap and nutrients will have gone into the roots and trunk, ready for use in spring. If we were to start pruning too soon we would be removing sap and nutrients and the vines would not be so healthy or vigorous.

Next week it's bottle-washing time, so as to be ready to bottle the Crianza 2008, and the new young wines from the grapes harvested in September 2009.

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