Winemaking

Question 1

What press?

Answer 1

-pneumatic

Question 2

What are the laws for rosado?

Answer 2

-must be made from 25% black grapes by contact with the skins
-rather than blending red and white

Question 3

What yeasts?

Answer 3

-large producers= cultured yeasts- strains they propagate/buy in

Question 4

Ferm?

Answer 4

-ss
-14-16 degrees =preserve fruity aromas
- malo prevented= preserve acidity

Question 5

Fruit in terms of vintage?

Answer 5

-from 1 season, even if used for V/NV
-reserve wines not common as vintage variation limited and storage= cost

Question 6

Disgorgement?

Answer 6

-historically by hand
-gyropalette on industrial scale= faster
=combination of yeast strain selection and use of bottles w smooth glass on inside of surface= speeds up flocculation
-automated rotary drum to replace gyropalette= takes as little as 80 mins

Question 7

Sweetness level and dosage?

Answer 7

-brut
-8-9 g/l dosage
-medium-dry (semi-seco) popular in certain markets