Racking barrels

In Cappadocia, spring is beginning and temperatures rise slowly; it is time for a first rack on the barrels.

Last December, after maceration and fermentations, the wines have been sent in casks to start their barrel ageing. This period can last more than a year. Meanwhile the wine changes hugely.

Sometimes, it is necessary to rack these barrels to eliminate the lees that have settled to the bottom and to aerate the wine.
That's what we started to do this week with the barrels of 2009 Syrah. It's a big job because you have to empty the barrels one by one without taking the lees and then move them to be washed with water.

Afterwards, we send steam for twenty minutes to sterilize the barrels.

Then you have to bring them back in the barrel store (chai) and ensure that they are perfectly aligned. As I'm pretty demanding about it we can spend several hours aligning them!!!

Finally, the wine turns back in barrels where it will continue its maturation. But be careful, barrels shouldn't overflow!!!