We started processing Edelweiss on Tuesday. The Brianna was racked off sediment and we started fermentation. We continued testing grape samples to determine which grapes we will harvest after the Edelweiss is all harvested.
Foch was delivered from the grower and the first step in the Winery is to start the carbonic maceration. This is a winemaking technique in which the grapes ferment inside their skins in an oxygen-free, carbon dioxide-rich environment. We eliminate the Oxygen in the tank by putting dry ice on the top of the grapes. The CO2 from the dry ice pushes the Oxygen out of the tank. The result is a very fresh and fruity wine.
LaCrosse was also delivered by the grower. We chilled it down because it processes better when it is cold and then we started the fermentation.
We are watching all of our grapes carefully to determine when to harvest them.
