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Viinin Kuvailu
The Story
Good weather conditions in Spring led to even bud break, but extended periods of above normal temperatures contributed to negative e ects on flowering which resulted in lower production. A warm, dry and windy summer accelerated ripening by 2 weeks. The dam ran very low towards the end of the season, so water management was critical. One positive about the dry season was that there was no disease, and the vineyards stayed healthy through the season.
The vineyards were harvested at night to ensure the grapes come in as cold as possible. Bunches are destemmed, crushed and passed through a mash cooler to a pneumatic press for juice extraction. Juice is cold settled for 2 days, racked and inoculated with saccharomyces yeast for aromatics and wild yeast strains for palate weight. The juice is fermented at 55– 59°F in stainless steel for 15–21 days. The wine is kept on the gross lees for 4 months with weekly lees stirring to improve mouthfeel. Light filtration & fining is done just before bottling.