Grape truck pulling through the 128/Geyserville Ave intersection (right outside Locals)
Geyserville is buzzing with harvest traffic. This is by far the busiest time of the year in the wineries–the fruit is picked, transported to the winery and “crush” begins. Here are some simplified steps involved in the process:
Red Wines
First, pick the grapes
Then crush the grapes and, usually, remove the stems
Put the crushed grapes, juice, skins and seeds into a tank
Add yeasts–unless you’re relying on environmental yeasts
Begin fermentation! Malolactic fermentation may be started now too, or later…
Punch downs begin (the cap of skins is “punched” back down into the fermenting juice)
When fermentation is complete press the wine off the skins
Transfer wine to barrels for aging
White Wines
First, pick the grapes
Then crush them and, usually, remove the stems
Press the skins and (almost always) remove them, put juice in tank
Add yeasts–unless the you’re relying on environmental yeasts
Begin fermentation! Malolactic fermentation may be started now too, or later… or not at all
When fermentation is complete allow wine to sit in contact on lees or…
Rack the wine off the lees
Opt to cold stabilize wine
Opt to transfer wine to barrels for aging