The cellar team processes fruit as it is harvested and then gets fermentations started as soon as the juice gets to about 60°F. Yeast does not work well at lower temperatures. This requires lots of juggling because grape processing is an “all hands” activity. But, when we are cleaned up from a few hours of crushing grapes, there is usually time to get a new fermentation or two started. Each fermentation has to be monitored regularly regardless of other activities so by this time in the harvest cycle, everybody is very busy.
The Cellar Team Makes Excellent Progress on Crush and Fermentations
