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We produce this white wine called Erre Punto from free-run juice.
Our purpose is to make the most of the grape skin and the pulp,
since the grape skins and the pulp are subsequently mixed with the red wine.
We mix them with the red wine because the co-pigmentation of red wines is better. That is why we use the
grape skin and the pulp since it has the tannins and the molecules which combine better.
So this white wine is fermented in a deposit, and then, it is taken into the barrel.
After this, it is taken into the white wine's cold store and there we control the fermentation temperature
so the wine is fermented as long as possible and it does not reach a temperature over 17ºC.
Thus, the wine will preserve better the fruity aromas and will mix the aromas better.
Once it has been fermented, we stir the lees, and as you have seen we have a very peculiar system which
consists on turning around the barrel. It is like preparing a cocktail, the process of stirring
the lees is like a cocktail shaker, but with without that amount of movement. The guy whips it with a stick.
We do not use the stick currently. We use the movement, thus we avoid the friction of the
lees against the wood and thus we avoid the oxidation that we do not want to obtain.
We control the wine, the wine does not control us.
It is like racking the wine into different barrels or let it be hit. Sometimes it is even good for getting rid of the aroma of reduction inside a barrel.
But generally, the excess of oxygen will take away aromas and flavour from the wine,
Fresh aromas that will become oxidized, which I personally think is very important in white wines.
In the mouth, this white wine is powerful. It is a white wine with an alcoholic content of 13.5º.
It is not an usual white wine since we need the grape skins and the pulp ripe.
But we have realised that we also want white wines to be ripe.
I think that this white wine is produced in the best way it could have been made.
Firstly, the grape skins have been macerated enough with the free-run juice.
The vegetables of the pressing produced by the seed and the skins are avoided.
On the other hand, the barrel is perfect. It is always new, perfectly toasted for the white wines.
The control of the fermentation takes place in the refrigerator, which is actually a cold store
or if you prefer "fermentation room of the white wines controlled by cold"
When I said "I am going to wash the grapes", they said "God, this silly guy is going to wash the grapes"
"And why are you washing the grapes? What are you going to wash the grapes with?"
And I answered "with the must! It is extremely easy!"
You just have to change some mechanisms in an ordinary destemmer and add some other things.
In the end, if I showed this destemmer for example to a housewife,
she would say: "Oh, why do you use this washing machine for?"
Well, for the grapes.