The art of pre-fermentation racking

Did you know that the racking of the must contributes decisively to the quality of the wine (in white and rosé winemaking)?

Usually, this process involves cooling the must to 8-10°C. Refrigeration delays fermentation and allows solids to settle and form a solid sediment. This sediment contains grape skins, flesh, seeds, soil, yeasts and tartrates.

Its removal through decantation of the pure must improves the quality of the wine, making it even more refined in smell and taste. However, its complete removal is not always desirable.

Thus, the choice of the type and amount of sediment that we choose to keep during settling is crucial, since it plays an important role in the final result!

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