Then we moved to the bottling area where cases of double magnums were waiting for us. Yes, my friend Rick wanted most of his share of the barrel in double magnums! “Double magnums are great for aging,” he explained, “and what a treat when you open one in front of your guests!” (if you have any doubts about large size bottles, read this piece). The only problem was that these bottles were too big for the bottling equipment therefore filing and corking had to be done by hand. This process was rather time consuming and unfortunately, we had to leave before the end.
Bottling equipment for standard size bottles and magnums only
Filling the double magnums
Inserting a wine cork
We are now moving into the next stage: resting and aging. I foresee that this one will last for a while.
• Winemaking step #9: fining
• Winemaking step #8: blending
• Winemaking step #7: barrel tasting
• Winemaking step #6: after the malolactic fermentation
• Winemaking step #5: pressing the wine
• Winemaking step #4: getting ready for the pressing
• Winemaking step #3: monitoring the fermentation
• Winemaking step #2: inoculation of the must
• Crushing at Crushpad
• 2006 Cabernet Sauvignon Ink Grade Vineyard Howell Mountain
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