Alex ‘punching down’ the must. The first picture is taken in the ‘cold room’, a large insulated room, where we bring down the temperature of the newly crushed grapes to around 40F before initiating fermentation. The room is filled with 10 of these small one ton fermenters that we use for special lots.
In the second he is ‘punching down’ the larger jacketed fermenters. Here he uses a compressed air ‘punch down’.
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