Harvest is over…what’s next?
We’ve harvested all our estate-grown grapes and the California grape order has come in. It’s time for the first steps of the winemaking process…but what are they exactly?
The first step to winemaking is crushing & destemming. Both red and white grapes undergo this process. Here at Zorvino, we use an electric crusher & destemmer. Our own estate-grown grapes, harvested in 5-gallon buckets, are individually dumped into the top bin (hopper). Our California grapes, received in half ton bins, are raised via forklift above the crusher and raked in. The clusters are then fed into an internal cage where rotating paddles separate the grapes from the stems. Grapes & juice (must) are spit out one end and stems, the other.
White grapes are fed directly into our press where they are turned into juice. This juice is then racked (pumped) directly into stainless steel tanks to begin fermentation. Red grapes, on the other hand, are allowed to sit in maceration tubs for prolonged skin contact before the pressing process.
Why crush?
Crushing allows for better juice extraction and, for red grapes, aids the maceration process.
Why destem?
Destemming allows for more control over the flavor profile of the wine. Stems add “greenness” and bitterness to the flavor profile that is undesirable in most wines.
How much skin contact is necessary?
Whites – none (unless making orange wine)
Roses – brief skin contact (anywhere from 2 to 24 hours) is necessary for color extraction
Reds – red grapes will sit in maceration tubs for anywhere from 1 to 2 weeks to develop color, flavor, & tannins
Why let red grapes sit on the skin?
Red wine gets its most notable features (color and tannins) from skin contact. The skins, seeds, & stems of grapes all contain chemical compounds called polyphenols that directly affect taste, mouthfeel, and color. Perhaps the most well-known of the polyphenols in wine are tannins. Tannins relate to the mouthfeel and are what give a wine structure and affect aging potential. Typically, the longer the juice sits on the skins, the darker and more tannic the wine.
What’s next?
Check back in to learn about the maceration process & pressing!
From Pruning to Harvest
