The winemaking process in 15 steps - part 2 - after fermentation

This is how we do it: the carbonic maceration portion of our Valdiguié. Carbonic maceration is the intracellular fermentation inside each intact grape 🍇 when grapes are in an anaerobic environment. How do we do that? We add whole clusters of valdiguié to the tank, then a layer of dry ice, then grapes, then dry ice until the tank is full. We spray liquid s02 on the top of the tank and close the lid down tightly. Ten days later, we dig out the result; check out more photos on our Instagram page!

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