We've made a lot of Airén in the 'normal' way, ie crushed, pressed and left to ferment. It's coming along nicely and there's nothing left to do here, except for one decanting to remove the dead yeast and other larger particles that will have sunk to the bottom of the tank.
We've left some grapes on the vine, to be picked in Nov/Dec, fermented separately and then added at some point in the 'champagne' making process, in collaboration with Alfredo Maestro.
Experiment 2. Airén, (Carbonic Maceration)
Experiment 3. Airén (on skins)
Yet another lot of Airén, we left macerating in their own skins for about 12 days. We pressed them a few days ago, and this lot is also coming along nicely. It has a sort of browny-orange-amber colour and smells more intense than the 'normal' Airén, we also have.
Experiment 4. Barrel fermentation (Graciano)
This lot was going to go into the other three recovered barrels, but as we couldn't use them, we're using a stainless steel deposit. Not much of an experiment rally, except in the sence that it's the first time we've made Petit Verdot.
Our other wines this year are also in stainless steel, made in the same way we usually do, ie no unnecessary manipulations, or adding of 'substances'. This year we have:
- Tempranillo (2 lots)
- Airén (4 lots)
- Petit Verdot