After every day of harvest, we have to process grapes. That involves a run through the destemmer-crusher for all grapes. Red grapes are then pumped into either tanks or open-top fermenters. Grapes used to make white and rosé wines go into the press and just the juice is sent to the tanks.
Now, we are managing lots of fermenting batches. We make sure that the yeast has adequate food and that the temperatures are remaining in the range we want to see them. There are lots of details and opportunities for things to go wrong. So far, everything has gone pretty well.
