{"id":16260,"date":"2017-01-04T00:00:00","date_gmt":"2017-01-03T23:00:00","guid":{"rendered":"https:\/\/www.bodegasmontecillo.com\/novedades\/in-barrel-fermentation\/"},"modified":"2024-04-25T22:54:04","modified_gmt":"2024-04-25T20:54:04","slug":"in-barrel-fermentation","status":"publish","type":"post","link":"https:\/\/www.bodegasmontecillo.com\/en\/news\/in-barrel-fermentation\/","title":{"rendered":"In barrel fermentation"},"content":{"rendered":"<h2><strong>Merche&#8217;s Diary &#8211;\u00a0Day 3<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">I got up a little earlier than usual today to check <strong>how the fermentation of the white wine in barrel was coming along<\/strong>. Have I surprised you by mentioning a white wine? Yes, it&#8217;s true; we are working on a new <a href=\"\/\/novedades\/ wine<\/a>, but shush! It&#8217;s a secret; keep it to yourselves! You know that we always keep an eye on the future, and white wine in Rioja has come back to stay. I can&#8217;t tell you much about the final product, but&#8230;Well, I&#8217;ll just let you know how I&#8217;m making it.<\/span><br \/>\n<span style=\"font-weight: 400;\">As I mentioned before, I came in early to the winery to check that, overnight, everything had progressed smoothly in terms of the fermentation of the white wine in barrels. And to do so <strong>you need a good ear<\/strong>.<\/span><\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/g9eqYHfnYHY?list=PLHVwmfTDhBoX1RHq2gqOFfpa1XcNxKaBL\" width=\"700\" height=\"394\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><span style=\"font-weight: 400;\">Why a good ear? I hear you ask. Because what I do is, literally, listen to the fermentation. To do so, I remove the conical glass stopper from the French oak Bordeaux barrel, place my ear over the opening and<strong> listen to the sound of the bubbles being made as the carbonic gas is released<\/strong>. This is how I can check the progress of the fermentation process: if it is continuing correctly, if it is slowing down or has stopped.<\/span><br \/>\n<span style=\"font-weight: 400;\"><strong>This harvest in Montecillo we have produced wine from three varieties of white grapes<\/strong>: Viura, Tempranillo Blanco and Sauvignon Blanc. Each of them goes through this process separately. And even if they contain the same variety, <strong>each barrel is unique<\/strong>: I have to check each and every one of them, as they each behave differently. \u00a0It is a laborious process that is carried out on almost a daily basis, but <strong>it is very necessary to control the quality<\/strong>. Later, we will do the blending, which consists of, in this case, mixing the results of the fermentation of these different grape varieties in a <strong>\u00abmagic\u00bb formula<\/strong> that is worked out by tasting until we reach the best result possible, in which the qualities of each varietal is expressed in one wine that is much more complex, but well integrated, attempting to make sure that the virtues of each are further enhanced. <\/span><\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/gErhAANfz_s?list=PLHVwmfTDhBoX1RHq2gqOFfpa1XcNxKaBL\" width=\"700\" height=\"394\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><span style=\"font-weight: 400;\">Ah, wait! I have to explain something very important. \u00a0Everyone has heard of \u00abbarrel ageing\u00bb, but fewer people understand that \u00abbarrel fermentation\u00bb is something very different. \u00a0<strong>Barrel fermentation<\/strong>, as you can guess from the name, <strong>is just that, carrying out the fermentation (either the alcoholic or the malolactic fermentation), inside a barrel.<\/strong>\u00a0<strong>Barrel ageing<\/strong>, which is more common in red wines, <strong>is a process of ageing the wine after it has fermented in steel tanks.<\/strong><\/span><br \/>\n<span style=\"font-weight: 400;\">As is to be expected, using barrels to ferment the wine makes the production process much more expensive, and therefore<strong> it is only used for the fruit of the best vines<\/strong>. The subtle touch of oak that wine acquires thanks to this high quality wood and the micro-oxygenation that is created during the naturally reductive process, <strong>converts these select grapes into a premium beverage<\/strong> with a cleaner, more intensive aroma and a more unctuous palate. \u00a0<\/span><br \/>\n<img decoding=\"async\" loading=\"lazy\" class=\"alignnone\" title=\"In barrel fermentation - Merche's Diary\" src=\"\/wp-content\/uploads\/2017\/01\/tumblr_inline_oj9fc4hEHq1re2n5l_1280-1.png\" alt=\"In barrel fermentation - Merche's Diary\" width=\"900\" height=\"594\" \/><br \/>\n<span style=\"font-weight: 400;\">Due to its elevated costs and the requirement for checks and controls, few wineries carry out fermentation in this way, but <strong>we are resolved to keep innovating and incorporating new techniques that modernize tradition<\/strong> and help us diversify, because we think that wine production is alive and ever changing.<\/span><br \/>\n<span style=\"font-weight: 400;\">The revision of the fermentation of our white wines in barrel is not the only thing I do in this part of the winery, as you can see if you play the video. <strong>These barrels need more care<\/strong>, like <\/span><i><span style=\"font-weight: 400;\">batonnage<\/span><\/i><span style=\"font-weight: 400;\"> for example, that I carry out every two days. But I will explain this in more detail on another occasion; my colleagues are waiting for me in the laboratory.<\/span><br \/>\n<span style=\"font-weight: 400;\">See you later!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Merche&#8217;s Diary &#8211;\u00a0Day 3 I got up a little earlier than usual today to check how the fermentation of the white wine in barrel was coming along. Have I surprised you by mentioning a white wine? Yes, it&#8217;s true; we are working on a new [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/www.bodegasmontecillo.com\/en\/news\/in-barrel-fermentation\/\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":16257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-category"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>In barrel fermentation<\/title>\n<meta name=\"description\" content=\"t&#039;s true; we are working on a new white wine, so Merche is going to check how the fermentation of the white wine in barrel is coming along.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bodegasmontecillo.com\/en\/news\/in-barrel-fermentation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In barrel fermentation\" \/>\n<meta property=\"og:description\" content=\"t&#039;s true; 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