After each batch finishes fermentation, it will be racked and moved to another tank. The original tank is then cleaned, a process that takes at least 30 minutes. With 34 different batches of wine in various states, there is a lot of wine being moved around right now. We also have to get chemical profiles on each batch and that means measuring TA (total acidity), pH (an indication of the strength of the acidity) and R.S. (residual sugar). We will also taste each wine and record its characteristics.
We are going to make our final blend of Nouveau, start adding fining agents to the white wines, and then work on an estimate of what our bottling schedule should look like starting later this month.
As in the vineyard, we are looking for ways to improve in the cellar so we will be meeting to identify what we can do better and faster next year.
