“Crush” continues long after grapes are all in. This time of year there is a LOT going on at the same time in the winery. There are tanks with wine still fermenting (transforming sugar into alcohol), tanks going through extended maceration, (extra time of skin and wine contact before pressing), white wines that need racking (pulling the wine off of the sediment for clarification), pressing (separating the skins from the seeds), the beginning of malolactic fermentation (conversion of malic acid to lactic acid, aka smoother wines), endless amounts of lab work and the list goes on!
Among all that work there is still time to do the “robot”, take out the trash and smile because life is good! It is fun, challenging, and very fulfilling work to literally see the fruits of your labor!