05/10/2026
Razlaga o pretokih 🍇🍾
Preden sploh začnemo z vrenjem, se zgodi razsluzenje. Približno 16 ur po stiskanju grozdja mošt počiva v cisterni. Vsa groba umazanija – ostanki zemlje, prahu in pešk – potone na dno. Takrat čisti sok pretočimo stran od te usedline. Zakaj? Ker brez tega koraka ne bo tistih čistih, elegantnih in sadnih arom v tvojem kozarcu! 🥂
Drugi pretok: Veliko čiščenje! 🧹 Takoj po fermentaciji mlado vino ločimo od grobe usedline – odmrlih kvasovk in kožic. Če bi predolgo čakali, bi vino dobilo neprijeten vonj po gnilih jajcih. Tega pa nočemo!
Tretji pretok: Zimsko umirjanje ❄️ Pozimi ali zgodaj spomladi vino ločimo od fine usedline in vinskega kamna, ki se izloči zaradi mraza. Tukaj delamo previdno in zaprto, da ulovimo vse tiste sveže, sadne arome.
Priprava na finale! 🏁 Spomladi ali poleti vino dokončno zbistrimo in pripravimo za stekleničenje.
------------------------------------
Before fermentation even begins, we let the grape must settle. After pressing, it rests in the tank for around 16 hours. Coarse impurities – traces of soil, dust and grape seeds – sink to the bottom. We then rack the clear juice off this sediment. Why? Because this step is essential for those clean, elegant, fruity aromas in your glass! 🥂
Second racking: The big clean-up! 🧹 Right after fermentation, we separate the young w**e from the coarse sediment – dead yeast cells and grape skins. Waiting too long could give the w**e an unpleasant rotten-egg smell. Definitely not what we’re after!
Third racking: Winter settling. ❄️ In winter or early spring, we separate the w**e from the fine lees and tartrate crystals that form in the cold. We work carefully, using a closed system to preserve all those fresh, fruity aromas.
Getting ready for the finale! 🏁 In spring or summer, we finish clarifying the w**e and prepare it for bottling.
