Malolactic fermentation is a natural process that occurs in all red wines, and by which the malic acid present in the pulp of many fruits, is transformed into lactic acid. This process, although occurring naturally, if controlled and monitored in the winery, can greatly increase wine quality.
At Bodegas Piqueras we carry out control and monitoring of this process in the production of our high-end wines to reduce the acidity of the wine and to provide it with body. Acidic wines have a character and power necessary to withstand long periods of storage and aging in the barrel, to transform the texture of body and density on the palate.
MALOLACTIC FERMENTATION PROCESS IN THE BARREL
Malolactic fermentation occurs during the winter in high quality wines. Those of lower quality carry out their malolactic fermentation in autumn. The process can last from 3 weeks to a month, and to perform, it needs heat, specifically a temperature between 16 and 20 degrees.
We are advocates that small details make the quality of our products. For this reason, we carry out the malolactic fermentation in the traditional way in a barrel, and not in a steel tank.
The fact of doing it by hand in a barrel requires greater attention and care, as the process becomes more delicate. However, the results are obvious: we get the wines to gain in volume and persistence, giving them more personality, but at the same time, making them soft on the palate.
This process, a little control through oenology, is something natural and proper for wine. At Bodegas Piqueras we do it in a way that respects the original essence of the wine and intervenes as little as possible in the process and only in the most appropriate way.
Here are some pictures of how we carry out the malolactic fermentation in our high quality barrel wines at Bodegas Piqueras.