The Cellar   /   Work in the cellar   /   January


The fermentation carries on

Fermentation carries on: the daily pump overs and the rackings (every 2-3 days) activities are really intense.
They take place to favour the oxigenation of the yeasts and to improve the pommace extraction.
During these months, normally quite cold, it is important to check the must temperature not
to go down and causing, in this way, the fermentation's block.
Not too high must temperatures and the high percentage of sugar first and alcohol then,
allow the fermentation to last for 45-60 days.
The fermentation of the grapes used for making Recioto will be following month:
a longer withering favours an increase of the concentration and, therefore,
an increase of the percentage of sugar that will produce wines with high
percent of alcohol but also with a good percentage of residual sugars. 

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