In this article we will discuss a crucial aspect of the winemaking process:wine racking. As you know, racking is a crucial step in ensuring the cleanliness and quality of the wine, but when is the right time to do it?
In this article, we will share our experience in the winery and reveal our secrets for the first wine racking, red wine racking and white wine racking.
In addition, we will give you some advice on how to choose the ideal time for racking based on the characteristics of the wine.
The first racking of wine is a crucial step in the winemaking process, as it removes impurities and solids that have settled to the bottom of the tank or barrel.
In the winery, the first racking takes place when the wine has finished alcoholic fermentation and malolactic fermentation begins. At this time, the wine is at a delicate and sensitive stage, where it is important to pay special attention to cleanliness and oxygenation. Our decanting method involves the use of stainless steel pumps and pipes to ensure maximum hygiene and absence of contamination.
During racking, it is important to avoid creating excessive turbulence, which could damage the wine and compromise its quality. Once racking is complete, the wine is left to decant for a few days in order to remove any residue and ensure the clarity of the final product. In this way, we are able to obtain high quality wines that best express the characteristics of our terroir and our passion for winemaking.
The timing of red wine ra cking depends on the characteristics of the wine itself and the style of winemaking that is intended. In general, racking of red wine occurs after alcoholic fermentation and when the wine has reached a certain stability.
At Ermacora winery, we usually make the first racking of red wine about 15-20 days after the grapes have been crushed. In this way, the wine has already begun to clarify and refine its aromas. When decanting red wine, it is important to avoid over-oxygenation, which could compromise the wine's aroma and taste. For this reason, we use stainless steel pumps and pipes to carry out racking in a gentle and controlled manner.
After racking, the wine is allowed to decant for a few days to ensure complete separation of solid residues. Then, the wine is placed back into wooden tanks or barrels for maturation, which will help enrich the bouquet and flavor of the final product. Decanting red wine is a fundamental step in obtaining high quality wines that best express the characteristics of our terroir.
Decanting white wine, also known as tramutation, is an important step to ensure the cleanliness and clarity of the final product.
At Ermacora winery, we carry out white wine tramutation after alcoholic fermentation, when the wine is still at a delicate and sensitive stage. During the tramutation, the wine is transferred from one tank to another through a system of pumps and stainless steel pipes in order to separate the wine from the deposit of yeast and other sediments. It is important to carry out the tramutation in a gentle and controlled manner to avoid oxidizing the wine and compromising its aroma and flavor.
After transmutation, the wine is allowed to rest for a few days to ensure complete separation of sediment and clarity of the final product. Afterwards, the wine is placed back into steel tanks for maturation, which will help enrich the bouquet and flavor of the final product.
In conclusion, decanting wine is a fundamental step to ensure the quality of the final product. After decanting, another key step is tasting the wine to better appreciate its characteristics and properties. If you want to learn more, we have collected our tips on wine tasting glasses in the Stories section.
