|Malvar Grapes, Destemmed|
flying winemaker and I'm off to the southern hemisphere in my biplane to do a bit of pruning!!!!
Before starting to process the grapes, we had to do the usual washing and cleaning and setting up:
|Washing down the tanks|
|Washing down the "capazos" (baskets)|
|Washing down the Beast|
|with brushes and soapy water|
|Tipping grapes into the destemmer|
Then it gets complicated! About half the quantity, we'll crush and press and let the must/wine continue to ferment until it's done. This should give us a nice, fresh, young wine, by straight Carbonic Maceration, which will be ready to release in December. About another half, we'll crush only (no pressing) and let it continue to ferment with skin contact, for an amount of time to be decided later (when my Brain 1.0 starts boots up again).
And lastly, as I'm determined to complicate my life, I'm going to ferment about 200 kg of these grapes with skin contact in a clay amphora that I found in the bodega, but for a much longer period of time - to see what happens!!! First, though, I have to clean it. And even before that I have to extract it from the corner from behind loads of stuff, including a 500 kg agricultural implement that will have to be dragged out of the way using a tractor!
And even more lastly, and so as to complicate my life even more, this year I want to make some grappa (or orujo or marc) using the grape skins left over after fermentation. I've already found a neighbour who has a still (alambicco or alambique), and the we have the raw materials; so all we need really is the time to sit around and watch a still distilling all day. I think that can be arranged in about 2 or 3 weeks.
¡Vivan las complicaciones! ("Long live complications!") Life is Short! The Future is Uncertain! Moments of Happiness! Me Cago en el Amor! From that great, great Italian philospher Tonino Carotone.