Almost Wordless Wednesday: The Harvest is In…

Racking Newly Fermented Wine

Racking Newly Fermented Wine

Most everywhere by now. This doesn’t mean that the work is done, far from it. The newly fermented wine has to be racked off the wine marks (skins, seeds and whatnot) – what is happening here – and then go into either oak casks or barrels, or steel or cement vats for the malolactic, or secondary fermentation, after which it will be racked again to wood, cement, or steel for aging.

Depending upon the wine, the aging can take anywhere from a few months to a few years. Here we have Le Bignele’s Amarone  (I took the shot last winter), which then went into botti, the large oak casks of Italian tradition, and it is likely still there. Amarone takes time.

The notes from my visit to Le Bignele.

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Categories: Almost Wordless Wednesday

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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