# 02 Process Step 1 — Crush, Press & Co-Fermentation: Still — El Ramato Carmesí

## Process Summary

Merlot and Garnatxa are pressed and co-fermented together from Day 1. The 50/50 blend begins at the harvest receiving — both varieties enter the same tank, ferment together with indigenous yeast, and remain together through malolactic and into the 225 L neutral oak barrel.

## Process Stages

1. **Both varieties arrive at cellar** — Merlot and Garnatxa on the same day if possible
2. **Cold soak pre-fermentation** — both cooled to <8°C for the Acid Shield
3. **Acidification** — both acidified to pH 3.25 individually before blending
4. **Destemming** — both varieties destemmed (standard red fermentation)
5. **Co-fermentation in single 200 L tank** — indigenous yeast, moderate temperature
6. **Daily punch-downs** — soft, twice per day
7. **Press** — when alcoholic fermentation completes (RS < 2 g/L)
8. **Malolactic fermentation** — spontaneous in same vessel

## Assets

| Filename | Description | Stage |
|---|---|---|
| `removing stems` | Destemming reference | Pre-press |
| `fermentation_with_clusters_on_top` | Whole-cluster reference (Still uses destemmed, but visual context for cap management) | Press |
| `pooping wine into deposit` | Must to deposit | Transfer |
| `pooping wine into deposit` | Wine to deposit (alternate cut) | Transfer |
| [maceration](/wine-portfolio/process/trepat-maceration.webp) | Maceration / cap management | Fermentation |
| `skins_after fermentation` | Skins after press | Post-press |
| `Plot_of_fermentation process` | Fermentation plot — useful for tracking | Documentation |
| `filter` | Filter reference | Press |
| `taking samples` | Sampling | Monitoring |
| `taking_samples_microbiology` | Microbiology sampling | Monitoring |
| `Taking samples for microbiology` | Microbiology sampling video | Monitoring |