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BEN
PUNCHDOWN
1.5-ton
macrobins have proven the perfect
size for maximum color and tannin
extraction during our red wine
fermentations. Our red wines;
Syrah, Merlot, Cabernet Franc,
Cabernet Sauvignon and Petit
Verdot are punched down 4-6
times per day throughout the
ferment. We like our fermentations
to peak early at 85 F, with
a slow reduction to 80 F towards
their end. Many of our Bordeaux
varieties are sealed and kept
on their skins for an additional
28-35 days under an inert gas
cover. Some are pressed early
to barrel to retain a more fruit
forward character. Pinot Noir
is another story….
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