So with the day 3 of the house block ferment, you can see the gas of the carbon dioxide has been produced, pushing up all the skins up to thetop fermenter. When we deep down, you can see the top layer is all those skins, it is about the footdown start to see the fermenting wine underneath, this is the reasons we have to do hand plunging 4 times a day, to make sure we keep skins in contacting fermenting wines underneath, and we get all these beautiful extraction of the flavours, colour and tannin from the skins.
So with the day 3 of the house block ferment, you can see the gas of the carbon dioxide has been produced, pushing up all the skins up to thetop fermenter. When we deep down, you can see the top layer is all those skins, it is about the footdown start to see the fermenting wine underneath, this is the reasons we have to do hand plunging 4 times a day, to make sure we keep skins in contacting fermenting wines underneath, and we get all these beautiful extraction of the flavours, colour and tannin from the skins.
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