# 02 Process Step 3 — 9-Month Barrel Aging & Bottling: Still — El Ramato Carmesí

## Process Summary

9 months in a single 225 L neutral oak barrel, filled completely, topped weekly. Passive microoxygenation through the oak staves converts the VA → balsamic over the 9-month timeline. Bottling is straightforward: light filtration only, no fining, no SO₂ adjustment.

## Process Stages

1. **Barrel filled completely** (Day 2 after blending)
2. **Weekly top-up** — eliminate headspace; no O₂ ingress to wine surface
3. **Weekly sensory check** — smell + taste, monitor VA → balsamic conversion
4. **9-month aging** at cellar ambient (12–16°C)
5. **Pre-bottling analysis** — VA reduced from 0.96 to ~0.85 g/L; color stable; tannins polymerized
6. **Light filtration** at bottling
7. **Bottling** — 266 bottles expected (200 L ÷ 0.75 L per 750 mL)
8. **Cork or screwcap closure** — the aging is complete

## Assets

| Filename | Description | Stage |
|---|---|---|
| `trying wine` | Barrel tasting — the central monitoring image | Monitoring |
| `wine` | Wine in vessel reference | Aging |
| `liquid wine` | Wine liquid reference | Aging |
| `drops_of_wine` | Wine drops reference | Service |
| [wine_dropping](/wine-portfolio/process/trepat-pressing.mp4) | Pour reference | Service |
| [wine_dropping_drops](/wine-portfolio/process/trepat-pressing-drops.mp4) | Drop sequence | Service |
| `Three wines` | Portfolio shot — Still wine among the three | Release |
| `Poorin Garnatxa to glass` | Garnatxa being poured (color reference) | Release |