Spring Mountain Vineyard
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Wine Spectator "Must See" DWWA 2013 Regional Trophy for 2010 Elivette
Spring Mountain Vineyard
Spring Mountain Vineyard
Spring Mountain Vineyard

Enology


Considerations

Cold Soaking

The fermenting tank is circulated by pump after all grapes have been crushed into it.  The fermenter is sampled and analyzed for acidity, pH, and °Brix to get a sense of its overall parameters.  These analyses gives them a baseline measurement.  As stated before, Spring Mountain commonly holds the must in the fermenter for three days at 65°F to allow the grapes to macerate.  During this period of time color and flavor is gently extracted from the grape without the presence of alcohol in the must.
Spring Mountain Vineyard