August 17, 2014
A mere 16 hours after inoculation, fermentation in the 2013 Sangiovese has taken off like a young fearless stallion. Might as well call it the Black Stallion cuvée given its deep color. Pretty amazing!
We can see the active fermentation with the cap slowly forming now, and the hissing sound of carbon dioxide (CO2) just confirms that all is on track and progressing well. And so I have started punchowns. At this rate, I might be pressing before the end of the week.
The 2011 has not quite started but it too is showing signs of wanting to come out of the stable and join the fun.
Cheers!
So whats your take on Open\Closed top fermentation (putting oxygen needs aside…).
Many winemakers say there’s better aroma retention (at the cost of higher alcohol level) doing a closed top (with a pressure release valve of course…).
It boils down to a stylistic preference. I do open top for Pinot Noir and closed top for Cabs. You really can’t set aside the oxygen factor as this is my (at least mine) main motivator. I age my cabs much longer and so there are more opportunities for oxygen uptake during processing while I don’t age my Pinots nearly as much.
I really don’t worry about +/- alcohol or about aromas if everything is done properly under well controlled and ideal winemaking conditions.