Malo-Lactic Fermentation

Nearly all the fermentations have now finished and the first impressions are promising. The Syrah and Mourvedre ripened well and the wines are showing great freshness and balance around 13.5% alcohol. The Grenache is more subdued given the poor flowering in spring and difficulty in achieving full ripeness, nevertheless the first wines are fruity and soft and around 13% alcohol.

Malolactic fermentation

Once the alcoholic fermentation finished, the wines underwent malo-lactic fermentation in their tanks which is the natural process of converting harsh malic acid into softer, rounder lactic acid in the red wines. Now we have reached this stage, it is time for the wines to settle down in their tanks allowing all the dead yeast particles (lees) and unwanted pulp to slowly settle to the bottom. Once this has happened in around a week – 10 days, it will be time to remove the wine from its lees and pump it into either stainless steel tanks or oak barrels for ageing, depending on the final style of wine desired.


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