- Airén. No skin contact, just crushed, pressed, and racked once. All in stainless steel
- Doré. Just a wee bit of skin contact, 8 days this time, which is slightly longer than last year. In stainless steel, with an experimental lot in a baby amphora (which I lined myself with beeswax by copying a YouTube video from Georgia)
|Unlined leaky baby amphora|
|Lump of beeswax and mop|
|Melting the beeswax|
|Lining the tinaja with melted beeswax using mop|
|Baby tinaja with Doré|
|Stainless steel with Doré|
- Albillo. Lot #1 is my usual Albillo, ie 2 days maceration and then pressed and into a large tinaja. Lot #2 is a smaller lot (experiment), in stainless steel but with the grapes crushed underfoot, as opposed to using a manual crusher. Lot #3 is also small, 300 litres stainless steel, and with this I’m going to make an orange wine, so it’s been crushed but I’m going to leave the skins and stems in there for a few months and see what happens.
- Sauvignon Blanc, same procedure as last year, ie 10 days skin contact and then into tinajas
|SB in large tinaja|
|SB in small tinaja|
- Malvar. At the moment I’ve got some Malvar (still with skins and stems) in open top barrels and some in stainless steel, but I would like to get it all into tinajas, sometime and somehow! This will involve a bit of racking off and movement of liquids form one place to another, and some transdimensional winemaking, ie putting larger volumes into smaller volumes!
- Garnacha. For the first time I’m going to make a Garnacha in tinaja. This is Lot #1 which is quite big, in this large tinaja. Lot #2 is in stainless steel at the moment, and I’ll be pressing it off soon, into a big 500 or 600 litres oak barrel. Old barrels of course, because I don’t want the wine to taste of oak!
- Tempranillo. This will also soon be pressed into a 500 or 600 litre old oak barrel for aging.