Work in the cellar amid the colours of autumn

The autumn countryside is a landscape full of warmth and plenty: the red and gold of the leaves become dominant colours, framing magical scenes. There might be a fairytale atmosphere, but that doesn’t mean the cellars are asleep! While nature slows down to prepare for winter, those who make wine know that there are jobs that must still be done to make a real difference to their wine’s quality.

Here is the main work that happens in the cellar during autumn.

Autumn in the cellar!

Fermentation

Everything begins here, with this fundamental process. The must becomes wine through the alcoholic (or primary) fermentation; it is during this phase, when the reds of autumn have not yet covered all the hills, that our cellarmen and oenologists push themselves to the limit to give the wine character and shape. Only meticulous work, carried out by expert hands and conducted with extreme care, can begin the process of producing wine free of defects, good and full-bodied. Fermentation is the wine’s cradle: so much care goes into creating our favourite labels!

Racking

Once fermentation has transformed the must into wine, it’s time to change the container, and racking does just that. The wine is transferred from one receptacle to another, while at the same time the solid residues are removed. Racking consists of filtering the wine created, separating the solid part (consisting of the now useless residues) from the liquid. More noticeable when it comes to red wine, since parts of the bunch must be removed; less so in the case of white wine, since the vinification of the must creates a less significant deposit of lees. Once racked, you can proceed with the pouring.

Pouring

With the racking finished, the wine is ready for a new container. And so begins the pouring, the dialogue between wood and wine…or between metal and wine, or even glass and wine! If the alcoholic fermentation involves a white wine, it will almost always pass straight from racking to the bottle (save certain exceptions, such as aged or sparkling whites). Reds will meet their companions in refining and ageing, steel or wood (and some cases both) for varying lengths of time.

Autumn is really a busy time for wine – and if the cellar is bustling with activity and everyone’s focus is on Bacchus’ nectar, nature certainly doesn’t pay any attention. Copper, gold and red infiltrate trees and greenery, and the fruits of the season enrich dining tables, spoiling us with their unrivalled flavours. In short, a wonder within a wonder: this is nature and the cellar’s autumnal secret!

Photo credits: stefano lubiana wines via VisualHunt / CC BY | Faisal Akram Ether via Visual Hunt / CC BY-SA