It was a lovely sunny day and we had sixteen people helping to be sure we could harvest all the grapes on time, ensuring only quality grapes were picked. Bad bunches were directly cut away.
When the
grapes arrived at the cellar, they were placed on the belt up to the “destemming” machine and
the berries were cleaned on the selection table.
Then they went directly into the
vats, this time oak tanks for the Cab Franc and barrique or tonneaux for the
Syrah. We do not add any sulfites or yeast as all the fermentation will go on
naturally even if under controlled temperature. With two pump-overs per
day we will stop at the end of maceration, which is usually after two - three weeks. In the vats
the berries arrive completely in tact and undamaged to allow a very slow extractions from the skins. This way we do not extract dry tannins.
Now all is
done and we just wait for the fermentation to go on and for the last round of
harvest where only the Duemani Cabernet Franc selection has remained in the vineyard!
Elena - Duemani
