Wines & Vines

August 2018 Closures Issue

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TECHNICAL SPOTLIGHT WINEMAKING August 2018 WINES&VINES 51 Make your label memorable. Foil is a beautiful way to help make your product stand out from the competition. At Infinity® Foils, Inc., we offer the perfect foil products in the most sought after shades – for hot, cold and digital applications. Simply put, you won't find a better high- speed foil product for the label industry on the market. With multiple distribution centers – including Napa, CA– we're ready to fill any foil request quickly. Contact us for a free Shade Guide and see our brilliant choices. Quality products • No order minimums Competitively priced • Shop online 24/7 8 Distribution centers Brilliance is Remembered. Visit us at infinityfoils.com or call: 1 - 877 - 932 - 3645 or 1-913-888-7340 Visit us at Labelexpo Americas 2018 Booth # 356 the lees into French oak puncheons (25% new) and left to ferment in the cold (60° F) barrel room with once-daily stirring. "Initial fermen- tation lasts about 50 to 60 days, just because it's so cold," Giacomelli said. "We may pull it back a bit, but because of that (long fermenta- tion) I was able to stir every day for two months and really build up the mouthfeel." Secondary, malolactic fermentation (MLF) proceeds naturally, "unless the pH is too low," Giacomelli said. "Last year I had a few barrels that wouldn't go through MLF on their own, so I used B7 Direct ML culture from Laffort." Once the Chardonnay has completed MLF, it's racked a few weeks later and left to age for about 16 months. White wines are sterile-fil- tered, using 0.45 µm filters, before bottling. Giacomelli explained that the winemaking process for Sauvignon Blanc is similar, except they maintain a reductive environment by add- ing dry ice in the press, thus limiting the escape of volatile aromas. Pressed juices are 100% barrel-fermented in 60-gallon neutral French oak, and the wine is bottled just six months post-harvest. A lone barrel of 2017 Sauvignon Blanc sits on an Oxo Line Monobloc rotating rack. Giaco- melli said this barrel contained Sauvignon Blanc that has been undergoing MLF for the past eight months, with just twice-monthly rotations to maintain a reductive environment. "What Mark wants to do is have this barrel stay here forever," Giacomelli said. "Next year, he'll take 25% of this barrel and blend it in with the 2018 Sauvignon Blanc, then fill this barrel back up with some of the 2018 vintage." He plans to repeat this process with each vin- tage, creating a "mother batch" of Sauvignon Blanc and adding another piece to the Mazzoni family legacy. The Mazzoni family (left to right): Mike Mazzoni, Mark Mazzoni, Lisa Mazzoni.

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