# 02 Process Step 2 — Fermentation & Assemblage: Cava — El Celestial Ouroboros Mark III

## Process Summary

Three parallel fermentations (T1 reductive, T2 wild-complexity, Garnatxa standard) → **Universal Acidification Triage (Escudo Ácido)** at <8°C, pH 3.25 → **Lees Sélection** (T1 smell-check; T2 fine-layer only, CO₂ blanket) → **Bio-Integration** in 1,800 L tank, 7-day window → **Tirage** with EC1118 → **36-month bottle aging**.

This step covers everything from the start of fermentation through the assemblage and the in-tank bio-integration. The bottle aging is covered in step3_bottling.

## Process Stages

1. **Parallel fermentations** (T1 at 25–27°C; T2 cold-soak then 22–24°C; Garnatxa moderate)
2. **Día 0: Acid Shield** — cool all tanks <8°C; acidify each to pH 3.25
3. **Día 1: Garnatxa integration** — wine + lías to main assemblage tank
4. **Día 1: T1 selection** — smell-check; if H₂S, splash-rack and discard lías; if clean, pump wine + lías
5. **Día 1: T2 critical step** — NO splash; CO₂ blanket; keep only fine lías, discard sludge
6. **24–72 hours: Bio-integration** — 1,800 L at 8°C, pH 3.25; gentle bâtonnage with inert gas
7. **Day 1–7: Sensory window** — daily smell check; if ethyl acetate appears, abort and bottle
8. **Day 7: Tirage** — rack off lías; add Liqueur de Tirage with EC1118; bottle

## Five Levers of Control (this step)

- **Time:** 7-day bio-integration (preferred under strict anaerobic control)
- **Temperature:** <8°C acidification; 12–14°C aging begins after tirage
- **Oxygen:** Master lever. CO₂ blanket for T2 transfer; crown cap; no splash; anaerobic tank
- **Extraction:** None in assemblage; only gentle bâtonnage for lías suspension
- **Vessel:** Stainless steel temperature-controlled tanks; sealed bottle

## Assets

| Filename | Description | Stage |
|---|---|---|
| `Adding 22pp Garnatxa to Trepat improves wine` | **The signature assemblage moment** — 22% Garnatxa being added | Assemblage |
| `elemination of skins from tank` | Skins removal (T2 selection) | T2 sélection |
| `fermentation process` | Active fermentation | Parallel |
| `fermentation_process_ bubbles` | Fermentation bubbles (CO₂ release) | Parallel |
| `transfusion` | Racking transfer | Triage |
| `wine in tube_transfusion` | Transfer via tubing | Triage |
| [Trepat in the tank flowing](/wine-portfolio/process/trepat-tank-flow.mp4) | Trepat into tank | Parallel |
| [maceration](/wine-portfolio/process/trepat-maceration.webp) | Maceration / lías suspension | Bio-integration |
| `fermentation_with_clusters_on_top` | Clusters on must surface | Pre-press |
| `Plot_of_fermentation process` | Fermentation plot | Documentation |
| `filter` | Filter media | Documentation |
| `taking samples` | Sampling | Monitoring |
| `taking_samples_microbiology` | Microbiology sampling | Monitoring |
| `Taking samples for microbiology` | Microbiology sampling video | Monitoring |