SECONDARY FERMENTATION
How We Do It
Once the wine has been pressed off to barrel we actively monitor malolactic fermentation, pH, SO2, and wine quality and flavor. The malolactic fermentation requires monitoring just like the primary fermentation. Malolactic fermentation is a process of fermentation where naturally occurring tart malic acid is converted to softer-tasting lactic acid which imparts a rounder fuller mouth feel. This process is under way before, during and after the primary fermentation and is accomplished by naturally occurring lactic acid. Malic acid tastes slightly of tart apples while lactic acid is richer and more buttery.
