Fermentation and Racking

Fermentation is the process by which grape juice (must) is converted into wine. Cultured yeast is added to the must, consuming the natural grape sugars, and producing heat, carbon dioxide, and alcohol.

After the wine has finished fermenting, it then goes through the 'racking' process, which is done to clarify the wine. As the spent yeast cells, or 'lees', and other solids sink to the bottom of the tanks, the wine is drawn off or 'racked,' to another tank removing undesirable flavors or impurities. Each tank is kept completely full, eliminating any exposure to oxygen. Racking is repeated until the wine is sufficiently clarified and ready to move into small oak barrels for aging.