Yesterday we harvested the Merlot.
This grape is usually picket at Poggio al Bosco around the Autumn equinox, which is on the 22nd of September. This year our Merlot was ready earlier, but we waited a couple of days to let the vines dry after few days of rain. Yesterday, early in the morning, we have walked down to the vineyard close to the lake, with baskets and scissors to harvest our Merlot.
For the wine-making process of Merlot we only used the destemmer, where our grapes have been separated from the stems and cut. Grapes and liquid have been pumped in a concrete vat of our outdoor cellar. Here the pre-fermentation maceration started, followed by the alcoholic fermentation. We have started the process of pumping over: we pump the juice from the bottom of the vat and throw it back from the top on the skins, which have been pushed on top of the liquid by the gas emitted during the fermentation.
The pumping over will continue until the skins are ready to be pressed (in 10-15 days) to increase the passage of colour from the skins to the liquid and reduce volatile acidity.
When we will do the pressing of the skins, the clear liquid in the vat will be transfered to an other vat. The juice extracted from the pressing will be treated separately.