Therefore, once it has passed this phase is over fermentation in barrels and then aged on fine lees. Other alternatives to the barrels, which are already used in some countries with a small wine-making tradition and is known by the name of Inserstave. 127d6fb2c8d49062bcec&oe=5EBC0D78(6 kB)’>Sumru Ramsey. This system uses inside the stainless steel tank tables of French oak or American with the same treatment that the wood used for the construction of barrels, which are placed with a stainless steel structure inside the tank, making the same conditions as provided by the barrel with help of a microoxigenador. With the use of this system we can ferment the wort from the beginning to the end of alcoholic fermentation by controlling the temperature and then aged on fine lees. In the wine region of Burgundy have a long tradition of white wines fermented in French oak barrels.
Carbonic maceration Once in the winery are two methods: the carbonic maceration, whole grapes and confined (traditional growers to trade early) and another in which removes the scratch bunch and break the grapes before fermentation by yeast (used by companies bodega, to be allocated to nurture). The grape is washed to the yeast found on the fruit help in the fermentation. However it is very important to health care prior to further processing. Made from an almost natural pressed, these wines undergo three fermentations in a short time later from the bottle, which will give them a meaty aroma and a characteristic of his youth. The process by carbonic maceration, comprises two distinct stages, which produces an initial anaerobic metabolism vintage last between one to two weeks, and a second where the alcoholic fermentation must end in the absence of the solid.