Introducing our 2013 Brunello
We're doing the rimontaggi twice a day in order to oxygenate the fermenting wine and wet and disperse the cap of seeds and skins that forms at the top of the barrels. Rimontaggi involve cycling wine from the bottom of the vat back over the top of the cap. This process aerates the wine and evens out the temperature in the wooden fermenting barrels. Most of the yeasts and enzymes are in the cap so we must keep it wet with fresh sugar so that fermentation can progress. Temperature control is key since too high temperatures destroy the yeasts. The cellar is full of sickly fermentation aromas and lucky visitors are invited to taste the mosto which is still very sweet since we have days of fermentation ahead of us.