Racking the Reds

30 Oct 2015 – General

Following a maceration period of more than three weeks, our various Blaufränkisch and the Cabernet Sauvignon were drawn off the skins during the last couple of weeks.

After feeding the free-run juice (about 80% of the total) into barriques, our next task involves emptying out the mash and pressing it. The press wine is then decanted separately into its own barriques. And we are very excited to follow the further development of this great vintage!