The volatility phase of winemaking is over.
Each vintage of grapes changes massively in a very short period of time in the Fall. Over the course of 60 days, they go from green berries to red wine.
Veraison - Harvest - Crush - Fermentation - Press
Then they wait. Winter is here.
Things really slow down for the wine once it hits the barrel, but the process isn't done yet. A secondary fermentation is about to start.
Malolactic Fermentation is spontaneous in my red wines. It is a process where bacteria convert tart malic acid into softer lactic acid, resulting in a smoother, less acidic, and more complex wine and it usually starts a month or two after I've pressed wine into barrels.
After this completes the acid softens, the texture settles and the wine relaxes into its long, silent aging journey.
