Red wine differs from white, in that the fruit rather than just the juice is fermented. It is from the grape skins that the red pigments and tannins are extracted.
If fermentation is conducted in a static tank, the skins will float to the surface forming a dry cap, which must be irrigated by pumping juice over it from below. A more efficient method is provided by our 20 tonne rotary fermenters, which periodically mix the fruit and keep the skins wet. They also maintain the fermentation between 200C and 250C.
Again, a selected culture of a natural yeast is used, which retains the attractive berry aromas while dominating any wild yeasts that might impart disagreeable flavours. A malo-lactic fermentation is conducted concurrently, using a vigorous culture of the naturally occurring Leuconostoc oenos bacteria. In transforming malic to lactic acid, it softens the wine and imparts micro-biological stability.
As the fermentation proceeds, the developing flavours are tasted twice daily by the winemakers who, after about seven days, make the critical decision precisely when to conclude the maceration of the skins and press the wine.