At last! On Saturday (6th Nov 2010) we finally pressed the last of our red wines off the skins.
Juan manning the pump.
Moving the Graciano into the barrel
Fabio at the other end.
The light is so I could peer into the barrel to check the level
Close-up of the stick-thing used to fill the barrel
It was only about 350 l of Graciano, but it was complicated, and it took us all day! This was because we fermented the Graciano in some old oak barrels that we recovered, and we had to replace the tops - quite a tricky operation if you're not a barrel-maker!
'Engrudo' a mixture of flour and water, used to seal the top of the barrel
Juan and Justo attempt to replace the top.
Note the metal hoops
Two manual cage presses bleeding off Graciano
While we were doing all this, we also filled another oak barrel with Tempranillo 2010, and another one with Shiraz 2010. I forgot to take photos of them, but I have this other one:
Crianza 2009. Cask filled in August 2010
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