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TECHNICAL SPOTLIGHT WINEMAKING August 2017 WINES&VINES 49 Savre explains, "The glycol lines are mounted in a loop all around the building, which is classical and normal. But in order to have the glycol system get to the middle of the winery, where we have our 4-, 5-, 2-ton fermentors, instead of having several portable units we were able to build an ex- tension of the glycol system that can feed the center of the main room. Then we can have the drops that are mounted with tri- clamps removed when it is not harvest. In order to feed the tanks, we worked with the contractor to design a stainless steel piece that has a quick-connect to feed each tank in the middle." To avoid the possibility of contamination, they located the drops outboard of the fermentors and move the manifolds and supply drops after har- vest to unobstruct the floor and ceiling. Chardonnay is pressed whole cluster, with- out destemming, with light débourbage (set- t l ing ) , and t h e use o f amb ie nt y e ast . Fermentation begins briefly in tank, and is then moved into barrels with lees until racking be- fore the next harvest. White fermentation usu- ally take about a month, depending upon the fruit source. Pinot Noir is fermented in some years with a varying percentage of whole-cluster in tanks. Once underway, fermentation for red wines lasts between 13 and 15 days. During fermen- tation of the Pinot Noir, Savre uses mostly pumpover to break the cap, inducing a gentle extraction from the skins and promoting oxy- genation of the must necessary for yeast de- velopment at the beginning of fermentation. Full malolactic fermentation occurs naturally, in barrel, for both Pinot Noir and Chardonnay after primary fermentation is completed. While the primary fermentation is still active but slowing down, Savre attempts one or two punchdowns in order to free any remaining sugar trapped in any still-intact berries. Savre admits, "I did purchase a hand punchdown device for the second har- vest but discovered that the traditional (foot) method is superior." He finds the tra- ditional method allows better feeling of pockets and temperature variations within the cap. Typical pigéage (treading) attire includes bare feet, bare legs and a harness system attached to a metal track running above the concrete tanks, which allows workers to stir the must safely without slip- ping. The process may lengthen the fermen- tation time and increase the temperature. Post-fermentation, Savre presses using light pressure, depending upon the vintage, then combines free run and press wine to- gether in the tanks, where the juice stays for a few weeks to settle. Afterward, the Pinot Noir and Chardonnay age in 228-liter oak