Vineyards & Cellar
Pressing of Red Wine
After completion of the alcoholic fermentation and a certain maceration time, the red grapes are pressed.
|Central to the LINGENFELDER winemaking philosophy of careful handling and minimal intervention is the use of especially designed stainless steel tanks for our red fermentations. The idea is to pump the wine as little as possible. The fermentation tanks are elevated to a height of 2.5m. To empty these tanks we need only move the Press underneath the door and let the grapes fall directly inside.|
|Only at the end will an auger help us to empty the tank.|
|23KB||View from the top into the fermentation tank.|
|26KB||Once the tank is empty we start the Press. The Press cycle take about 2 hours to complete. Afterwards, the so called marc or pomace is transported back into the vineyard where it is used as a natural fertilizer.
(See also: Addition of Organic matter)
|37KB||After pressing the Marc looks like this.|