Read Part One of the Lastella Harvest Blog
Monday October 20, 2008
Once the merlot grapes went into the tank, they were cold soaked for 4 days at 10°c and the must was heated to 16°c over the next two days, with a selected yeast strain chosen and inoculated.
Since the grapes were of such a low tonnage and also farmed organically, the must was very low in Yeast Assimable Nitrogen (YAN). The nutrients, consisting of nitrogen, thiamine, vitamins mannoprotiens, amino acids and sterols, were added to bring the YAN up to par. No it’s not steroids! Basically if the yeasts become stressed they can produce potential irreversible odors in the wine. Like a friend said once…happy wife happy life! Happy yeast, happy wine, Ha ha ha. It’s all about the wine.
Wednesday Oct 22, 2008
On the second day of fermentation the brix levels progressed slightly more than expected but similar to the 2007 fermentation. The yeast’s are happy right now at 24°c with aromas of cotton candy, candy apple, raspberries all that sweet stuff. As of today we are currently at 19 brix. My goal is for fermentation to peak at 26-28° maximum but it all depends on the aromas. As soon as you smell an off aroma it’s a signal to lower that temperature a bit. Remember happy yeast!
Over the weekend we harvested an additional 3 tons per acre of the Allegretto from one of our other properties, and have been in a cold soak in two tanks for the past few days. To create the Lastellina merlot rose we use a Saignée method, which refers to bleeding the juice. So far the juice is packed with huge notes of raspberry, some plum, fruitcake spice and roses. This will cold settle for a few days, then raise the temperature to 16°c, add the yeast and maintain at 10-14°c during fermentation for as long as possible. I have high expectations for this rose, and once completed we can expect 150 cases.
~ Lastella
——————————Advertisement V
