Sometime this week, machine harvested grapes will start to arrive at the Winery. If the grapes will be used to make a white or rosé wine, they will be crushed and then pressed. The juice will be pumped into tanks for fermentation. If the grapes will be used to make a red wine, they will be crushed and pumped together with skins and seeds into the tanks where they will be fermented.
Since the harvest will take several weeks, the Cellar Team will start fermentations when they get enough time between crushing days. In the meantime, the juice is kept cool so the fermentation won’t start spontaneously.