SECONDARY FERMENTATION

Picture of wine casks.

How We Do It

Once the wine has been pressed off to barrel we actively monitor malolactic fermentation, pH, SO2, and wine quality and flavor.  The malolactic fermentation requires monitoring just like the primary fermentation.  Malolactic fermentation is a process of fermentation where naturally occurring tart malic acid is converted to softer-tasting lactic acid which imparts a rounder fuller mouth feel.  This process is under way before, during and after the primary fermentation and is accomplished by naturally occurring lactic acid. Malic acid tastes slightly of tart apples while lactic acid is richer and more buttery.

PHILOSOPHY
The Best Vineyards
Great Grapes
Gentle Handling
Cold Soak & Pre-Fermentation
Small Lot Primary Fermentation
Gentle Press
Good Wood
Seconday Fermentation
Careful Monitoring
WINES
Our Pinot Noirs
VINES
Balinard Vineyards
Amber Ridge Vineyard
Bohemian Vineyards
Las Madres Vineyard
CONTACT