Pre-fermentation Pinot Noir…

May 5th, 2010 | Posted by

central otago pinot noir fermenter Pre fermentation Central Otago Pinot Noir, macerating/soaking, in order to extract the best colour from the skins. The fruit was harvested last Sunday and brought up from the vineyard to the winery in a refrigerated truck the same day. Each clone of Pinot Noir was kept separate and destemmed into 1.5 tonne open top fermenters. The coldness of the fruit together with a little SO2 combines to hold off the natural yeasts for a few days and provide the opportunity to extract (in an aqueous, non alcoholic solution) those important anthocyanins from the berry that are so crucial to the wines colour. the cold soaking central pinot