Last pressing today…
we have been pressing young wines since Friday. Mainly cherries, dark cherries. Cherries have the consistency of mud. The wine flows slowly, very slowly. One pressing takes several hours. We press at low pressures. I’ve been researching, but I can’t seem to come up with anything better. You should not rush. So the press runs non-stop. We sleep after three hours.
That excitement when the first young wine flows. What will it be like? Long on the skins, beautiful dye extraction. Aroma of sour cherries and cinnamon, taste of sherry. Long persistence.
A beautiful, magical time. I wouldn’t change this job, because what job does one see the sunrise and sunset, the stars overhead, listen to crickets and breathe the smell of young wine.
We will still train some wines, they will ripen, some we will clarify, filter and soon a mobile filling line will arrive and you will be able to enjoy our young wines.