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