Topping Red Wines at Lafond Winery

All our red wines have completed malolactic fermentation. Once they have finished this secondary fermentation they need to be topped regularly, usually every two weeks, so that an air space does not develop in the barrel.

During fermentation the wine creates its own CO2 and pushes out air. Malolactic fermentation, which can take weeks and sometimes month to complete, is carefully monitored and each barrel is tested regularly and individually.

Today and Thursday we will top all 500 plus barrels and since the barrels are closely stacked it requires some agility to accomplish. The wine will remain in barrels until ready to be bottled.

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