We started the fermentation of our Brianna this week and added the lag nutrients at mid-week. We watched the temperatures of the fermenting juice very carefully. We have also received Foch from one of our grape suppliers and we started a carbonic maceration of this fruit this week. That means that we put the whole berries and juice in a sealed tank and we will let it sit until it starts fermenting on its own. This allows us to highlight the fruit in this wine. We will later mix it with Marquette and add yeast to finish the fermentation. This will be used to make our Nouveau and Harvest Red wines.
We hope to harvest St. Pepin on Friday.
We sampled the Marquette today and as of now, are planning to start harvesting Marquette on Monday.
