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The Cellar Master The fermented wine is drawn off and placed in clean containers for aging. There it stays, in cool, quiet, immaculate cellars, developing its complex flavours while the low temperature and the winemaker´s care and attention preserve its colour, fruitiness and freshness. After the sediment (including exhausted yeast cells) settles to the bottom of the barrel or tank, the wine is drawn off and put into a clean container again, leaving the sediment behind. This process is called racking and may be repeated several times during the wine´s maturing period in the cellar. Later the wine is also clarified, or fined. A precipitation agent such as gelatin is added at the top of the barrel; as it sinks to the bottom, the agent carries suspended matter, leaving the wine clear and bright. Finally, the wine is directed through a filtration system (or centrifuged), to remove all undesired elements. ' . tep_image_button('button_continue.gif', IMAGE_BUTTON_CONTINUE) . ''; ?>

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Friday 10 September, 2010

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