The Time of Knighthood
Kira LindellNow our Pet Nat is being fully racked! By racking we mean that the bottle is spun in a fancy bottle rack, which in French is called a pupitré . We spin the bottle systematically to slowly pour the yeast sediment into the neck of the bottle over a few weeks. When this is done, the neck is frozen to get all the sediment, and the yeast plug is pushed out. This is called disgorging and the bottle is then filled up with the amount of wine that was lost and closed again.
More about this soon!
The fancy desks
The yeast sediment is spellbindingly cool to watch in the transparent bottle.
Then there was also time for vineyard walks to check the status of the vines. Perfect now that the ground has become hard again and a little snow, just now it was muddy and it was really impossible to walk around out there. I actually also started the winter pruning...
In parallel, the other wines need to be investigated :)